In spring, a different kind of turnip is available: a small, round, golf ball-shaped Hakurei turnip, often referred to as a salad turnip. These are lovely and crisp when eaten raw but can also be lightly sautéed and infused with flavour. In this dish, the turnips are first stir-fried and then coated in a dressing of miso, ginger, garlic, and honey before tossing with some spring salad leaves. Choose leaves that will stand up to the warmth of the salad, like a young mustard green mix including leaves such as tatsoi and mizuna.
Keep the greens
Turnip greens, especially the tender ones from spring turnips, can be steamed or prepared in a similar fashion to spinach, so be sure to reserve the greens and use them in another dish.
Warm Turnip Salad with Miso, Ginger, and Garlic Dressing
Ingredients
- 1 Tbsp + 1 tsp (15 mL + 5 mL) sesame oil, divided
- 2 Tbsp (30 mL) seasoned rice wine vinegar
- 1 tsp (5 mL) white miso paste
- 1 tsp (5 mL) minced garlic
- 1 tsp (5 mL) freshly grated gingerroot
- 1/2 tsp (2 mL) honey
- 1/2 tsp (2 mL) dried red pepper flakes
- 4 cups (1 L) baby mustard greens
- 4 to 5 small salad turnips, greens removed, trimmed, and quartered, about 5 oz (140 g) total
- 1 Tbsp (15 mL) toasted white sesame seeds
Nutrition
Per serving:
- calories449
- protein13 g
- total fat16 g
- sat. fat1 g
- total carbohydrates77 g
- sugars38 g
- fibre17 g
- sodium593 mg
Directions
01
In glass jar, combine 1 Tbsp (15 mL) sesame oil, rice wine vinegar, miso paste, garlic, gingerroot, honey, and dried red pepper flakes. Set aside.
02
Wash and dry salad leaves and place in large bowl.
03
To large skillet, add 1 tsp (5 mL) sesame oil and heat on medium-high. Add salad turnips and stir-fry for 3 to 5 minutes until browned. Remove skillet from heat, allow to cool for a minute, then pour dressing into still-warm pan. Stir continuously to prevent any burning and to coat turnips in dressing. Tip contents of skillet, including all bits of dressing, into bowl with salad leaves and toss to coat thoroughly.
04
Transfer to serving platter or 2 individual plates and sprinkle with sesame seeds.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
