If you think turnip greens are only edible if they are simmered in a pot of liquid and seasoned with a ham hock, check out this recipe. This summer salad makes delicious use of abundant produce such as fresh turnip greens, heirloom grape tomatoes, and colorful watermelon radishes. Ideal as a side dish for a summer cookout, the hearty greens and cauliflower lend enough bulk to make this salad a main dish. Feel free to add other summer vegetables to the recipe, such as chopped zucchini, yellow squash, or cucumbers. We've topped this salad with Green Goddess Dressing for even more flavor.
How to Make It
Stir together vinegar, crushed tomatoes, chopped shallot, sage, and lime juice in a medium bowl, and let stand 5 minutes. Whisk in honey, salt, Dijon mustard, and hot sauce. Add oil in a slow, steady stream, whisking constantly, until smooth.
Massage 1/4 cup of the vinaigrette into turnip greens, cauliflower, baby kale, radishes, and tomatoes, and let stand 10 minutes (to help tenderize the greens). Serve salad with remaining vinaigrette or top with Green Goddess Dressing.