Mizuna, Radish and Turnip Ribbons Salad
Associated Recipes: Farmers Market Feast
Category: Lunch, Main Course, Salad, Salads, Side Dishes
By: Kristin Celeste Shroeger of The Intentional Minimalist
Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Find more of Kristin's recipes on her blog, The Intentional Minimalist.
Ingredients
Farm fresh local hakurei turnip
Farm fresh local mizuna
Farm fresh local radish pods
Farm fresh local radish pod flowers
Farm fresh local basil blossoms
Garlic Scape Infused Olive Oil (recipe link)
Local verjus
Sea salt
Preparation
Slice the top and bottom off of one medium hakurei turnip. Using a spiral slicer, slice two cups of turnip per salad into long ribbons.
Per salad, remove one quarter cup radish pods and two tablespoons radish pod flowers from stems. Per salad, remove one tablespoon basil blossoms from stems.
Plate one cup mizuna greens, top with one cup turnip ribbons, a second cup of mizuna greens, a second cup of turnip ribbons and the baby green beans. Sprinkle on the green bean flowers and the basil blossoms. Before serving, spoon over two teaspoons garlic scape infused olive oil, one teaspoon verjus and sprinkle with salt.
MyNorth Food & Wine Up North Newsletter
- Impress your guests with great recipes from area chefs and restaurants.
- Be in the know when it comes to our local wine scene.
- Stretch your dining dollars with seasonal restaurant specials for every budget.
All this and more when you subscribe to our FREE monthly e-newsletter, Food & Wine Up North. Start your free subscription today.
