Young Turnip and Apricot Salad with Toasted Nuts


Adapted from Farmer John's Cookbook. Serves 4.

1/2 cup walnut pieces
1 bunch salad turnips, greens washed, spun dry and set aside
1/2 cup finely sliced dried apricots
1/4 cup finely chopped parsley or cilantro
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup plain yogurt
1/4 cup minced sweet onion
1 small hot pepper, minced, or to taste
1 clove garlic
1 tsp dry mustard
scant tbsp grated horseradish
1 tsp soy sauce
salt
pepper
mesclun

Toast walnuts in a dry heavy skillet stirring constantly until lightly browned and fragrant. Transfer to a dishtowel to cool. Wash turnips and cut into thin matchsticks. Combine with apricots and walnuts in a large bowl.

Coarsely chop turnip greens. Put the parsley, chopped turnip greens, oils, vinegar and yogurt into a blender; process briefly, until the ingredients are just combined. Add the onion, hot pepper, garlic, mustard, horseradish, and soy sauce; process until thick and creamy. Pour the dressing over the turnip 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 salad on top. Serve immediately.

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