4 spring turnips with their greens
¼ teaspoon salt, plus more for sprinkling
Extra-virgin olive oil
Coarsely ground black pepper
Cut the turnip greens from the bulbs, wash them well, and finely chop them. Place the greens in a medium bowl and add the salt. Using your hands, massage the salt into the greens for about 30 seconds, until softened. Set aside for 15 minutes to draw more of the moisture from the greens. Strain the liquid from the greens and squeeze them by the handful to remove as much excess liquid as possible. (Sip the deliciously salty green liquid or use it in place of some of the water in stock or for cooking a grain.)
Meanwhile, slice the turnips as thinly as possible using a mandoline or sharp knife. Arrange the turnips on a large serving plate or 4 individual serving plates and scatter the greens on top. Drizzle generously with oil, squeeze some lemon on top, and sprinkle with salt and pepper. Serve immediately.
Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is also a graduate of the chef’s training program at the Natural Gourmet Institute in New York. She has been a freelance writer, editor, and recipe tester for the past ten years. She lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.