salad turnip recipes

hakurei (salad) turnips

Bavette Steak With Tahini-Vegetable Salad INGREDIENTS Yield: 4 servings * FOR THE STEAK * 1½pounds bavette steak (sometimes called flap meat or sirloin tip) or flank steak, preferably grass-fed and finished * Flaky sea salt, as needed * 2tablespoons ghee, tallow or neutral oil * FOR THE SALAD * 2tablespoons tahini, preferably raw * Finely grated zest of ½ lime plus juice of 2 limes * 1tablespoon extra-virgin olive oil * 1tablespoon cold water * ¼teaspoon fine sea salt, plus more as needed * 10 to 12medium-firm strawberries, thinly sliced (about 2 cups) * 1¼cups thinly sliced rhubarb (about 1 stalk) or peeled carrots * 1medium cucumber, thinly sliced into rounds (about 1½ cups) * 3hakurei or other small sweet turnips, thinly sliced into rounds (about ¾ cup) * 3medium radishes, thinly sliced into rounds (about ¾ cup) * 1quart mixed tender greens * ⅔cup packed coarsely chopped mint * ½cup packed chopped basil PREPARATION * Step 1 Pull the steak out of the fridge 1 hour before cooking to come to room temperature. About 5 minutes before cooking, generously season steak all over with flaky sea salt (this helps the salt retain some crunch). * Step 2 Heat a cast-iron or other heavy-duty skillet over medium-high until hot enough that a drop of water will sizzle on contact. Add ghee to the skillet and let it melt. * Step 3 Add bavette steak and cook, flipping every 2 minutes, until medium-rare, about 8 minutes total, or until medium, about 10 minutes total. (Bavette steak has a tendency to puff up as it cooks, taking longer than the average steak to reach medium-rare. You’ll want to reduce the cooking time if using flank steak.) Transfer steak to a cutting board and let rest for 5 minutes. * Step 4 Meanwhile, make the salad: In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and ¼ teaspoon fine sea salt until smooth. Taste and season with more salt, if needed. * Step 5 In a large bowl, toss together strawberries, rhubarb, cucumber, turnips and radishes. Add just enough dressing to coat, then taste and add more salt, if needed. Add the greens, mint and basil to the bowl and toss gently, adding more dressing and salt, if needed. * Step 6 Slice steak against the grain and serve with salad.

Baby Greens With Balsamic-Roasted Turnips and Walnuts INGREDIENTS Yield: 4 to 5 servings * 1pound turnips (3 medium), peeled and cut in wedges (about ½ inch wide at widest part) * 2tablespoons balsamic vinegar * ½teaspoon sugar * 5tablespoons extra virgin olive oil * Salt and freshly ground black pepper * 1tablespoon sherry vinegar * ½teaspoon Dijon mustard * 1very small garlic clove, puréed * 1tablespoon walnut oil * 5cups baby salad greens (about 4 ounces) * ½cup coarsely chopped walnuts * 1ounce blue cheese, crumbled (¼ cup) * 1 to 2tablespoons chopped fresh herbs such as tarragon, parsley, chives PREPARATION * Step 1 Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat. * Step 2 In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing. * Step 3 Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve. * TIP * Advance preparation: Turnips can be roasted up to a day ahead. Reheat if desired in a pan on top of the stove.