If you’re not going to make turnip cakes, maybe you’ll want to try this recipe adapted from “My New Roots: Inspired Plant-Based Recipes for Every Season” by Sarah Britton. You could roast sweet potato cubes, or apple cubes!, to add to this salad. Yum.
1/4 cup 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 Your purple-top turnip, peeled, top removed Some or all of your daikon 1 small bunch watercress or arugula or spicy green mix from your local farmer 3 tablespoons minced fresh chives
Whisk the olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt together in a small bowl.
Using a mandoline, slice the turnips and daikon into thin translucent rounds. Put them in a large bowl and add the leafy green. Pour the dressing over and fold gently to combine.
Season with more salt if needed, arrange on plates, and sprinkle with the chives before serving.