Chef’s Boot camp for Policy and Change

Turnip & Ricotta Salad

serves 4 as an appetizer or side

3 medium turnips, with tops

½ tsp ground coriander

½ tsp ground black pepper

½ tsp toasted sesame seeds

½ tsp good quality vanilla extract

1 Tbsp sherry vinegar

3 Tbsp olive oil

½ C good quality ricotta

Sea or kosher salt



Remove the tops from the turnips, wash them and dry them well. Rough chop the leaves and the stems.

Dice ½ of the turnips, then thin slice the other ½.

Place the sliced and diced turnips in a bowl with the greens. Add 2 Tbsp olive oil and toss well. Season the turnips with a pinch of salt and the ground coriander and toss again. Add the sherry vinegar and the vanilla extract and toss one more time.

Spread the ricotta on a serving platter, then arrange the turnips and greens. Pour the remaining olive oil over the ricotta, then garnish the entire dish with sesame seeds and freshly ground black pepper. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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