Dixie D. Vereen for The Washington Post

BOOK REPORT NOV 7, 2016

Baby turnips are ideal for this unusual dish; they are sweet and don’t need to be peeled. If you can’t find turnips with their greens, beet greens make a good substitute.

It’s nice to have a mandoline for slicing the turnips.

Make Ahead: The turnips need to sit in the dressing for 1 hour before serving.


SERVINGS:

Tested size: 4 servings

INGREDIENTS
  • FOR THE DRESSING
  • 1/4 cup plain rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 dashes hot sauce
  • 2 tablespoons honey
  • 1 tablespoon grated, peeled fresh ginger root
  • 1 teaspoon minced or grated garlic
  • 1/4 teaspoon salt
  • 1/4 cup thinly sliced scallions (white parts only)
  • Finely grated zest of 1 seedless orange, plus the juice of 2 seedless oranges
  • 1/4 cup extra-virgin olive oil
  • FOR THE TURNIPS
  • Salt
  • 1 1/2 pounds young/small turnips, preferably with greens attached (may substitute about 5 ounces other greens; see headnote)
  • 1/2 cup orange segments (from 1 seedless orange; see NOTE)
  • 1/2 cup roasted, salted pumpkin seeds

DIRECTIONS

For the dressing: Whisk together the vinegar, soy sauce, hot sauce, honey, ginger, garlic, salt, scallions, orange zest and juice in a mixing bowl. Gradually add the oil in a slow, steady stream, whisking until emulsified.

For the turnips: Bring a large pot of generously salted water to a boil over high heat. Fill a mixing bowl with water and ice cubes.

Rinse the turnips thoroughly and detach the greens.

Add the greens to the pot; cook/blanch for about a minute, just until brightened in color, then use tongs to transfer them to the ice-water bath. Drain and coarsely chop.

Use a mandoline to cut the turnips into 1/8-inch rounds, adding them to the dressing as you work.

Add the greens to the bowl with the dressing and turnips; toss gently to coat. Let sit for 1 hour.

Transfer to a serving dish. Top with the orange segments and pumpkin seeds.

NOTE: To segment the oranges into supremes, slice off the bottom and the top of each piece of fruit. Stand the oranges on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)