Shaved Turnip and Radish Salad with Poppyseed Dressing
Ingredients
- 1/4 cup / 60ml cold-pressed olive oil
- 2 tablespoons apple cider vinegar
- Grated zest of 1 organic lemon
- 1 teaspoon Dijon mustard
- 1/2 shallot, diced
- 1 tablespoon poppy seeds
- 1 teaspoon raw honey or pure maple syrup
- Fine sea salt
- 2 spring turnips, peeled, tops removed
- 4 medium radishes, tops removed
- 1 small bunch watercress or 4 oz arugula
- 1 bunch asparagus, as young as possible
- 3 tablespoons minced fresh chives or scallions
Instructions
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Whisk the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt together in a small bowl.
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Using a mandoline, slice the turnips and radishes into thin translucent rounds. Put them in a large bowl and add the watercress. If the asparagus are large, slice them in half and add them to the bowl. Pour the dressing over and fold gently to combine.
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Season with more salt if needed, arrange on plates, and sprinkle with the chives before serving