Heat Turnip Salad with Miso, Ginger, and Garlic Dressing
In spring, a distinct form of turnip is on the market: a small, spherical, golf ball-shaped Hakurei turnip, sometimes called a salad turnip. These are beautiful and crisp when eaten uncooked however can be calmly sautéed and infused with flavour. On this dish, the turnips are first stir-fried after which coated in a dressing of miso, ginger, garlic, and honey earlier than tossing with some spring salad leaves. Select leaves that may stand as much as the heat of the salad, like a younger mustard inexperienced combine together with leaves reminiscent of tatsoi and mizuna.
Hold the greens
Turnip greens, particularly the tender ones from spring turnips, could be steamed or ready in a similar way to spinach, so make sure you reserve the greens and use them in one other dish.