Vibrant and colorful spring recipe for turnip salad. The raw turnips provide an earthy and peppery flavor balanced with the sweetness of the yogurt, poppy seed nuttiness, and fresh herbalness.
Slice the turnips lengthwise as thin as you can. If you have a mandolin, use it; otherwise a sharp knife and steady hand will do just fine. Soak the sliced turnips in ice water for 15 minutes then drain them very well.
(optional) Rinse, dry and roughly chop the turnip greens. If the greens seem like their old or not in the best shape you can quickly saute them in olive oil.
Put the turnips in a large bowl and squeeze half of the lemon. Add the chili flakes, salt, and black pepper and toss to blend. Add the yogurt and toss again. Add the herbs and ¼ cup olive oil and toss again. Taste and adjust seasonings as needed.
Scatter about half of the poppy seeds on the bottom of the platter or individual serving plates, top with the turnip salad, and finish the the rest of the poppy seeds. Serve right away.
Notes
Make sure to serve this dish right away to avoid soggy turnips
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