Radishes & Turnips

Radish, Turnip, and Smoked Trout Salad with Wasabi Vinaigrette

From Fair Share Coalition’s Farm-Fresh and Fast cookbook

• 1 head lettuce, leaves torn
• 4 radishes, halved and sliced
• 1 turnip, peeled, quartered, and thinly sliced
• 4 ounces smoked trout
• 2 teaspoons wasabi powder
• 2 teaspoons water
• 1 Tablespoon minced garlic scapes
• 1½ Tablespoons honey
• 1½ Tablespoons rice vinegar
• 1 Tablespoon soy sauce or tamari
• 1/3 cup orange juice
• ¼ cup toasted sesame oil
• 1 Tablespoon sesame seeds, toasted

Toss the lettuce, radishes, and turnip together in a salad bowl. Remove the trout flesh from the skin and crumble into the salad bowl. In a small bowl, make a dressing: whisk together the wasabi powder and water; stir in the garlic scapes, honey, vinegar, and soy sauce; add the orange juice and stir well; and slowly pour in the sesame oil in a steady stream, whisking constantly. Pour the desired amount of dressing over the salad, toss well, and sprinkle with sesame seeds.

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