Radish and Turnip Salad + Creamy Blue Cheese Dressing

Radish and Turnip Salad + Creamy Blue Cheese Dressing Inspired by: NYT Recipes
Makes 2-4 portions



For the Dressing – Makes 1.5 - 2 cups

75g blue cheese (any kind you like)

1 cup milk, cream, or milk alternative (I had soy milk on hand)

½ cup cashews, soaked for at least 30 minutes, then drained

2 tsp red wine vinegar

½ -1 tsp salt – start with less and slowly add to taste, different blue cheese will have varying salt tastes

About 3 cracks of black pepper


For the salad

1 bunch white turnips, greens removed, sliced as thinly as possible into rounds (I used a mandolin)

1 bunch radishes, greens removed, sliced as thinly as possible into rounds (I used a mandolin)

¼ cup toasted and peeled hazelnuts, chopped

4 scallions, chopped



Place all blue cheese dressing ingredients in a blender until smooth.  You will probably use about half the dressing for this recipe and the other half can be used as a pizza base, on sandwiches, or for dipping veggies. Store the other half in the fridge and it will keep for about a week.

Slice the radishes and turnips as thinly as you can or set your mandolin to the smallest setting.

To serve, divide radishes and turnips between plates, alternating them as you place them down. Sprinkle with chopped scallions and toasted, chopped hazelnuts and drizzle with dressing.


Note: This dressing is also amazing warmed up a bit so give it a try.



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