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Shaved Turnip and Radish Salad with Poppyseed Dressing

Author ed Turnip and Radish Salad with Poppyseed Dressing from splendidtable.com


  • 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


  1. Whisk the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt together in a small bowl.

  2. 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.

  3. Season with more salt if needed, arrange on plates, and sprinkle with the chives before serving