Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, turnip greens salad with toasted sunflower seeds. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Turnip Greens Salad with Toasted Sunflower Seeds is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Turnip Greens Salad with Toasted Sunflower Seeds is something that I’ve loved my entire life.
If you think turnip greens are only edible if they are simmered in a pot of liquid and seasoned with a ham hock, check out this recipe. This summer salad makes delicious use of abundant produce such as fresh turnip greens, heirloom grape tomatoes, and colorful watermelon radishes. Tossed Green Salad With Crispy Cayenne Nuts MyRecipes. pepper, olive oil, red onion, crumbled.
To begin with this particular recipe, we have to prepare a few components. You can have turnip greens salad with toasted sunflower seeds using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Turnip Greens Salad with Toasted Sunflower Seeds:
- Get 1 large bunch turnip greens, spinach komatsuna or other asian greens
- Make ready 6-7 Tbsp (60 g) unsalted, shelled sunflower seeds
- Prepare 1/4 tsp salt + more if needed
- Take 1 tsp sugar
- Get 1-1 1/2 tsp soy sauce
- Make ready Optional
- Prepare 1 tsp yuzu or lemon zest
Many turnips are grown not for the root itself but for the turnip greens, which can be cooked or used raw in salads. Don't throw away those unusual looking bitter greens turn them into an edible delight. Check out my prepping video for turnip greens. This green bean salad is the best!
Instructions to make Turnip Greens Salad with Toasted Sunflower Seeds:
- Wash the turnip greens well to remove any dirt. Cut in half so you have the thicker stem and the leaf separated. Bring a big pot of water to a boil and blanch the stems for 1-2 minutes and the leaves for 30 sec. - 1 minute until bright green and just a little tender. Remove from boiling water and dunk in cold water right away to stop the cooking.
- Squeeze out the water from the cooled down greens. Cut into 1 or 2 cm pieces. Put in a large bowl and sprinkle with 1/4 tsp to 1/2 tsp salt (you want it just a little bit salt flavor because you'll add soy sauce later).
- Next toast the sunflower seeds! In a dry frying pan with no oil, toast the seeds over medium low until they start to crackle a little and get some color. Be careful not to burn - they can toast quickly!
- With a mortar & pestle (suribachi) or food processor, crush the seeds into small pieces, but don't make them all into a powder.
- Put the sunflower seeds into the bowl with the greens and toss to mix. Add 1 tsp sugar and 1 tsp soy sauce. Toss and taste. Add a little more soy sauce (or salt) if needed.
- If you have a yuzu or lemon, you can try adding some of the zest into the greens too!
Perfectly cooked green beans tossed in a lemony dressing with toasted almonds, feta and basil. Make it nut free: I haven't tried, but I think this recipe would be good with toasted sunflower seeds instead of the almonds. QUICK CARROT SALAD WITH RAISINS, CRANBERRIES, AND NUTS A great way to eat carrots is to make a delicious salad. Not just because salad is healthy or carrots are nutritious but they are tasty too! How to use sunflower seeds in baked goods, salads, soups, burgers, and more.
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