Turnip Greens Salad with Toasted Sunflower Seeds. The Best Turnip Greens Salad Recipes on Yummly 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. Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick.
Toss with enough dressing to coat. I used half green leaf lettuce and half bib lettuce and I ended up giving the rest of my dinner to my husband so I could eat the salad. Sunflower seeds have a pleasant, nutty flavor and a crunchy texture that makes them a welcome and simple addition sprinkled on salads, sandwiches, vegetable dishes, and yogurt as well as Lightly toasted sunflower seeds are a tasty snack for eating out of hand. You can cook Turnip Greens Salad with Toasted Sunflower Seeds using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Turnip Greens Salad with Toasted Sunflower Seeds
- Prepare of large bunch turnip greens, spinach komatsuna or other asian greens.
- Prepare of unsalted, shelled sunflower seeds.
- It's of salt + more if needed.
- Prepare of sugar.
- Prepare of soy sauce.
- It's of **Optional**.
- Prepare of yuzu or lemon zest.
Mix sunflower seeds with oil only if salt is used. Spread plain or oiled seeds on baking sheet. A Few Quick Serving Ideas Garnish mixed green salads with sunflower seeds. Use fine ground sunflower seeds to dust your meats with in place of flour.
Turnip Greens Salad with Toasted Sunflower Seeds step by step
- 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!.
Sunflower seeds are more than just a snack. Sunflower seeds are great because if you have a nut allergy, they can be used to replace things that typically contain nuts. Jessica DeMara's Buffalo Chickpea Caesar Salad has a nut-free dressing made from sunflower seeds! Combine the oats, sunflower seed kernels and wheat germ, and. Use only unroasted, unsalted sunflower How To: Mix dressing and. salad ingredients except nuts/seeds.
