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Blue Hill at Stone Barns' Greenhouse Salad with Hakurei Turnips

Blue Hill at Stone Barns' Greenhouse Salad with Hakurei Turnips


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.

Nutrition Information

Per serving: 305 kcal cal., 14 g fat (2 g sat. fat), 508 mg sodium, 12 g fiber, 24 g sugar, 7 g pro., 180 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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