Grill Roasted Hakurei Turnip and Radish Salad

Grill Roasted Hakurei Turnip and Radish Salad

Posted on Mar 26, 2019 in thekitchenman suppliers., thekitchenman's tested recipes | Comments Off on Grill Roasted Hakurei Turnip and Radish Salad

 

Got Your Greens is the man to see at the White Rock true farmers market about some serious greens. I was shown a very tasty white Hakurei Turnip. Also know as White Globe or Tokyo turnips. These are not your run-of-the-mill average turnip! I just love this turnips raw – sweet and mild crunchy texture. Great cooked lightly in stir-fries and soups. They are not spicy and bitter like the standard purple top turnips. In fact after your first bite you will start adding Hakurei Turnips raw on a salad plate and your vegan fibre diet!

The greens are also very much edible, just wash, chop and steam or stir fry.

I love to char grill them on a BBQ.
In Japan they are often pickled, you can make a quick pickle by adding a teaspoon of vinegar (rice or white wine) and several pinches of salt to a bowl of sliced turnips.

I also added some wasabi to the brine for a little extra zip. Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this

1 bunch French radishes
1 bunch Hakurei and purple table top turnip
3 tbsp olive oil
1 tsp kosher salt
Direction;
Preheat BBQ to 425F
Slice the greens off the turnips and radishes.
Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free.
Cut the turnips and radishes into wedges and slices.
 Halve the small ones, and quarter or sixth the larger ones.
In a large bowl, toss the vegetables with 2 tbsp of olive oil and ½ tsp of salt.
Pour the vegetables onto the hit grill, arranging them so most have a flat side down to get grill marks. Roast for 10 minutes, turning the vegetables at 7 minutes.
Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt..

Try to pick bunches with nice, green leaves since you will be eating them as well. .

If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the grill carefully since they can go from beautifully brown to burnt rather quickly at this point.
Don’t crowd the vegetables. Adding the tops will cause them to wilt and toss and serve immediately for best taste results. Yum!