The inspiration for this salad came from my CSA pickup one June night: four sweet and tender turnips, a large handful of snap peas, the first bunch of the season’s carrots, onion scapes, and a large bag each of salad greens and mizuna. It was obvious that I was going to make a salad for dinner, but it wasn’t until I laid everything out on the counter that I figured out what kind of dressing to pair with it. If the turnips are young (as opposed to those hard and pungent winter orbs) you don’t have to peel them; substitute an avocado for the turnips if you prefer. To turn this into a main-dish salad, add shreds of cooked chicken or cubes of teriyaki tofu.
| ||3 to 4 || young turnips, cut into half-moon shapes |
| ||3 to 4 || carrots, peeled and grated |
| ||1 || cup snap or snow peas, strings removed, cut into ⅓-inch pieces on the diagonal |
| ||4 || garlic or onion scapes, finely chopped (optional) |
| ||6 || cups mixed salad greens, washed and dried |
| ||2 || cups mizuna or arugula, washed and dried |
| ||½ || cup toasted sesame seeds |