Spigarello Salad Recipe w/ Scarlet Turnips & Fennel

This delicious salad uses some of the most fun varieties grown at County Line Harvest. Spigarello is also spelled Spigiarello and is pronounced as such. It’s a cross between broccoli greens and lacinato kale, with beautiful curly leaves.

Scarlet turnips, are similar to tokyo turnips in texture, with the added benefit of a vibrant magenta color.

Fennel adds some crunch to this salad and soaks up the flavor of lemon juice well. In spite of what many think when they first sniff fennel, the bulb doesn’t remind me of licorice, especially once you flavor it.

I used korean chili flakes for this, which were very mild. If you only have spicy chili flakes make sure to use less!

Yield: 2-6

Author: Kali Star

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Spigarello Salad w/ Scarlet Turnips & Fennel

A crunchy, colorful and flavorful salad with unique vegetable varieties.

Ingredients

The Salad

• 1 Bunch Scarlet Turnips
• 1 Head Fennel
• 1-2 Bunches Spigarello
• 1 Carrot
• Hemp Seeds
• Olive Oil

Dressing

• 1/4 Cup Lemon Juice
• 1/4 Cup plus 2 Tbsp. Olive Oil
• 1 Tbsp. Dijon Mustard
• 1 Tsp. Korean Chili Flakes
• 1 Tbsp. Finely Chopped Shallots
• Sea Salt

Instructions

1. With a mandoline, thinly shave scarlet turnips and place them in a bowl. Then thinly shave a fennel bulb and place it in another bowl. Squeeze plenty of lemon juice in each bowl, and mix the veggies. I like to do this a day in advance and put them in the fridge, but it's not necessary.
2. Rinse the leaves of spigarello. Chop the end of the bunch right up to the leaves. Then tear the leaves in pieces and place them into a bowl. Breaking off any parts that have a big stem with them. There's no need to try ant cut each stem out, like you would for kale. The thinner leaves will have very thin stems. You just want to tear the thicker stem off the bottom of the leaf.
3. Pat dry the leaves. Then drizzle a little olive oil on top and massage the leaves.
4. If you're using 1 bunch of spigarello, use half of the dressing you made, and toss it well. Saving the rest of the dressing for another time. If you're using two bunches of spigarello or have other greens that you're adding, you can pretty much use all of the dressing.
5. Place the greens in a salad bowl, and drizzle the rest of the dressing that might get left in the bowl you used to toss the greens with.
6. Top with scarlet turnips, fennel, and sprinkle on some hemp seeds. Shave a carrot, and add it to the salad.

The Dressing

1. Whisk ingredients in a small bowl. Adding a few pinches of salt to taste.

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