Young Turnip and Apricot Salad with Toasted Walnuts

From Farmer John’s Cookbook: The Real Dirt on Vegetables

 

 ˝ c. walnut pieces

2 shallots, quartered

4-5 young turnips, cut matchsticks size

1-2 jalapenos, quartered

˝ c. finely sliced dried apricots

1 clove garlic, quartered

1 small bunch parsley, chopped

2 tsp. dry mustard

1 bunch young turnip greens, coarsely chopped

1 T. grated horseradish

˝ c. mild-flavored vegetable oil

1 tsp. soy sauce or tamari

˝ c. extra virgin olive oil

Salt

1/3 c. plain yogurt

Freshly ground black pepper

1/3 c. vinegar

Salad greens of your choice

 

Toast the walnuts in a dry, heavy skillet over medium high heat, stirring constantly, until lightly browned and fragrant. Transfer to a dish to cool.

 

Combine the turnips, apricots, and walnuts in a large bowl and stir to combine.

 

Put the parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined.  Add the shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy.  If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.

 

Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined.  Season with salt and pepper to taste. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top.  Serve immediately.  Serves 4-6.