Portland chef and restaurant tastemaker Joshua McFadden serves up a vibrant, flavor-packed dish straight from his hit cookbook Six Seasons: A New Way with Vegetables. Crisp turnips, creamy yogurt, fresh herbs, and a pop of poppy seeds come together for a salad that’s fresh, zesty, and effortlessly delicious. It’s a simple yet striking way to celebrate the best of the season!
Ingredients:
1 bunch Japanese turnips (with tops if fresh), trimmed to leave ¼ inch of green stems
1 lemon, halved
½ teaspoon dried chili flakes
Kosher salt & black pepper
½ cup plain yogurt (not Greek)
1 cup mixed fresh herbs (mint, parsley, chives)
4 scallions, sliced on a sharp angle & soaked in ice water for 20 minutes
Extra-virgin olive oil
¼ cup poppy seeds
Directions:
Prep the Turnips – Slice turnips as thin as possible (use a mandoline if you have one). Soak in ice water for 15-20 minutes, then drain well.
Prep the Greens – If turnip greens are fresh, rinse, dry, and roughly chop them. If they look wilted, sauté briefly in a little olive oil.
Season the Turnips – Place turnip slices in a bowl. Squeeze in half a lemon, add chili flakes, ½ teaspoon salt, and black pepper. Toss well.
Add Creaminess – Mix in yogurt and toss again. Taste and adjust seasoning for a bright, tangy flavor.
Finish the Salad – Add chopped herbs, drained scallions, and ¼ cup olive oil. Toss well and taste again, adjusting seasoning if needed.
Assemble & Serve – Sprinkle half the poppy seeds on a platter. Pile the salad on top, then sprinkle with remaining poppy seeds. Serve immediately.