Flavor: Similar to a radish, the salad turnip is earthy, crunchy and peppery.
Benefits: Just like the radish, salad turnips are rich in Vitamin C, folic acid, and potassium as well as low in calories and high in dietary fiber.
Storage Tips: The leaves cause moisture loss during storage, so it is best to remove tops and store the root and greens separately in the refrigerator.
Preparation and Cooking: Enjoy salad turnips as you would radishes in fresh salads and relishes. Salad turnips can also be thinly sliced and sauteed, or pickled with other vegetables.
Salad turnip and radish sandwiches
6 radishes with top greens 6 salad turnips with top greens 8 tbsp. unsalted butter, at room temperature fresh gated zest of one lemon salt to taste
1 loaf fresh crusty bread
Wash the radishes and turnips, remove tops and set aside, and trim off any damaged parts of the root.
Very thinly slice the radishes and turnips one way, and then very thinly slice them crosswise into matchsticks.
Cut the greens into thin strips.
Place the butter, at room temperature, into a small mixing bowl and cream with a wooden spoon.
Grate the zest of one lemon into the bowl and continue working the butter until it is completely smooth and the zest has been incorporated.
Gently stir in the radishes and turnips and season with salt to taste.
Spread over thin slices of crusty bread.
Serve as an appetizer on a warm summer evening or as a light lunch paired with fresh greens.
Radish and Spring Turnip Salad
Courtesy of Eggs on Sunday
This salad makes a great side dish to serve alongside soy-glazed fish.
Time: 10 minutes Serves: 2
12 small radishes or 5 "First Light Farm" radishes, thinly sliced 3 small salad/spring turnips, thinly sliced 1/4 teaspoon toasted sesame oil 1/2 teaspoon rice vinegar juice of half a lime 1 tablespoon chopped chives coarse kosher or sea salt, to taste Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (you’ll need salt — start with a little pinch and gradually add it until the flavors “pop” as much as you like.)