Shaved Baby Turnip Salad
In this light and refreshing recipe by Executive Chef Sean Baker, you'll create a vibrant and flavorful salad featuring a medley of fresh ingredients. The star of the dish is the wakame oil, infused with capers, thyme, and coriander seeds, lending a unique and aromatic touch to the salad. Tossed together with turnips, endive, avocado, and a zesty lemon-tamari dressing, this dish is both delicate and satisfying. Finish with crunchy sea beans and crispy sea palm for a delightful texture contrast. A perfect choice for a special meal or gathering. Enjoy this salad right away to savor all the delicious flavors!
— Constant Cookbook
Ingredients
- 2 cups olive oil
- 1/2 cup capers
- 1/2 bunch fresh thyme
- 2 Tbs. coriander seeds
- 2 lengths wakame, hand crumbled (about 1/2 cup)
- Pinch of chili flakes
- 1/2 oz. sea palm
- 3 1/2 Tbs. fresh lemon juice
- 1/4 cup tamari soy sauce
- 2 bunches baby White Doll turnips, shaved into 1/16-inch
- slices, tops washed, removed and reserved
- 3 heads white Belgian endive, leaves separated
- 3 heads red Belgian endive, leaves separated
- 1 ripe avocado, pitted, peeled and cut into 3/4-inch cubes
- Salt, to taste
- 2 oz. sea beans (glasswort), hand picked and broken into
- segments
Instructions
- To make the wakame oil, in a saucepan over medium-high heat, combine the olive oil, capers, thyme, coriander seeds, wakame and chili flakes. Bring to a simmer, then immediately remove from the heat and let steep for a few hours. Strain the oil. You will need 1/2 cup wakame oil for this recipe; store the remaining oil in the refrigerator for later use.
- Preheat an oven to 350°F. Place the sea palm on a small baking sheet and bake until crispy, 2 to 4 minutes. Set aside.
- In a large bowl, whisk together the lemon juice, tamari and the 1/2 cup wakame oil. Add the shaved turnips, turnip tops, endive leaves and avocado and gently toss by hand. Season with salt.
- Place the salad in the center of a plate, drizzling the remaining dressing from the bowl around the vegetables. Place the sea beans and crispy sea palm on top. Serve immediately. Serves 6.
- Recipe by Sean Baker, Executive Chef, Gather, Berkeley, CA.
Yield
Serves 6.
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