Blue Hill at Stone Barns' Greenhouse Salad with Hakurei Turnips
Blue Hill at Stone Barns' Greenhouse Salad with Hakurei Turnips

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 305
  • 508mg Sodium
  • 44g Carbs
  • 12g Fiber
  • 14g Fat
  • 2g Saturated Fat
  • 24g Sugars
  • 7g Protein
  • 180mg Calcium
  • 3mg Iron


  • For the dressing:1 tablespoon fresh lemon juice
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon white balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • For the salad: 16 small Hakurei turnips (or red radishes), thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 sweet-tangy apple, such as Gala, cored and cut into 16 slices
  • 4 Seckel pears (or 1 small Bosc pear), cored and cut into bite-size wedges
  • 4 cups mixed baby greens
  • 1/4 cup diced dried apricots
  • 1/4 cup shelled pistachios



1. To make the dressing, whisk together lemon juice, sherry vinegar, balsamic vinegar, and mustard in a small bowl. Slowly whisk in oil until the dressing thickens. Season with salt and pepper to taste, if desired.
2. Place turnips and fennel in a medium bowl along with apple slices and pear wedges. Toss with half of the vinaigrette. Place baby greens in a large salad bowl. Toss with remaining half of vinaigrette. Add dressed turnip mixture, apricots, and pistachios. Gently toss to mix, season with salt and pepper, and serve.

*Nutritional information includes 1/8 teaspoon of added salt per serving.

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