Hakurei Turnips
The turnip is not something that most home cooks search out in their jaunt to the Portland Farmer's Market. For that very reason, the versitile and delicious Hakurei Turnip picked up a nifty psuedonym, Salad Turnip, to attract the uninitiated and cross a bridge most people would not cross on their own- Turnips in Salad.
For those in the know, Hakurei turnips are some of the most versitile of vegetables- both their root (the turnip) and the greens are edible and delicious raw or cooked. Further, the long growing season, from late June to October, make Harukei Turnips a mainstay in many kitchens- inspiring everything from simple salads to stir frys and even as an addition to Asian style broths.
Given the slightly nutty, peppery taste and the crisp texture of the Harukei turnip, they are best prepared with a light touch. The recipe below uses both the turnip and the greens for an easy refreshing salad- talk about a one stop vegetable!
Hakurei Turnip Salad with Dijon Vinaigrette
1 bunch (6) thoroughly cleaned Harukei Turnips with greens
2 Scallions thinly sliced, white and green parts
1/2 pint Sungold or other sweet small tomatoes cut in half
Vinaigrette
1/4 cup Extra Virgin Olive Oil
1/8 cup Dijon Mustard
1/8 White Wine Vinegar
Salt and Pepper to Taste
Slice turnips into 1/2 inch rounds and gently tear greens into bite size pieces. Toss with sliced scallions, tomatoes, and vinaigrette to serve.
Serves Two
Harukei Turnips are available all summer and into fall at the Portland Farmer's market from Fishbowl Farm and Freedom Farm; grab some this weekend before the disappear till next year!
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