Radish and Turnip Salad with Creamy Blue Cheese Dressing
For the dressing – makes 1.5 - 2 cups
75g blue cheese (any kind)
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 hazelnuts, skins removed, 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 hazelnuts and drizzle with dressing.
Note: This dressing is also amazing warmed up a bit so give it a try.