Local Eats Fresh Eats
Radish + Turnip Salad
1 cup red radishes, scrubbed, greens removed, sliced thin 1 cup white turnips, scrubbed, greens removed, sliced thin 3 tablespoons extra virgin olive oil, plus more for drizzling 3 tablespoons fresh squeezed lemon juice 2 tablespoons mayonnaise, if desired
by Loren Shaum Lake Country Fresh Eats will appear in each issue of LakeLife Magazine. Columnist Loren Shaum is an automation engineering consultant, retired pilot, author, sometime professor, home gardener and an occasional chef. He and his wife, Gayle, reside in Syracuse.
¼ cup packed, fresh mint, snipped ¼ cup goat cheese Sea salt (Maldon’s sea salt, preferably), and fresh ground pepper
Radishes and turnips can be planted as soon as the ground can be tilled in early spring. Once planted, they’re both typically ready for harvest within four weeks. I particularly like the small, white, hybrid Hakurei turnips, and the French Breakfast radishes. Both make this unusual salad a hit — especially served with grilled burgers or brats. In some Germanic countries, this salad is more often served by adding two tablespoons of mayonnaise to the dressing. Save the radish and turnip greens for braising. Serves two. 38
LakeLife Magazine April 2020
Place radish and turnip slices in a serving bowl. Drizzle with oil and lemon juice. Add mayo, if desired, mint and season with salt and pepper to taste. Combine thoroughly. Adjust seasoning if necessary, and then top with crumbled goat cheese. Drizzle a bit more olive oil and serve.
