Hakurei Salad Turnip Salad
Adapted from Mi Ai Lipe’s Bounty from the Box
Ingredients
Dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup pecans
2 tablespoons maple syrup
Hakurei turnip greens, coarsely chopped
Other mixed salad greens (optional)
1 bunch Hakurei turnips, peeled and thinly sliced
Instructions
- To make the dressing, mix together the balsamic vinegar, honey, sea salt, and pepper. Slowly whisk in the olive oil until the dressing thick- ens. Set aside.
- Preheat the oven to 375°F. In a bowl, add the pecans and maple syr- up. Mix well. Place the pecans in a single layer on a cookie sheet and bake until they are golden and crispy. Transfer the pecans to a plate, spread them into a single layer, and place them in the freezer (this step enhances their texture). Be sure to seal the nuts in an airtight container—this will help avoid stickiness as they thaw.
- To serve, place a single serving of the greens on plates, add the tur- nips, and drizzle the dressing over the top. Lastly, sprinkle some of the baked pecans over the salad.
