At his restaurant Gather in Berkeley, Executive Chef Sean Baker uses commonly discarded vegetable parts in his dishes, such as the turnip tops that are tossed with this salad. Shave the turnips themselves just a touch thicker than paper-thin to retain the integrity of the vegetable, he says. If you can't find baby White Doll turnips, substitute Scarlet or Gold turnips. This recipe calls for several types of wild sea vegetables, which Chef Baker often uses at his restaurant. The Mendocino Sea Vegetable Co. is an excellent online source for these. If you can't find sea palm, you can substitute nori, cut into thin strips. Keep in mind that sea beans are available only seasonally; they are optional in this dish.
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