Radish and Turnip Salad with Creamy Blue Cheese Dressing

Name: Radish and Turnip Salad with Creamy Blue Cheese Dressing
Ingredients: 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; 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

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Radish and Turnip Salad with Creamy Blue Cheese Dressing Inspired by: NYT Recipes Ingredients For the dressing – makes 1.5 - 2 cups 75g blue cheese (any kind) 1 cup milk, cream, or milk alternative...

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Cooking tools:

Mandoline
Blender
Colander
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Baking sheet
Oven
Plate
Airtight container
Refrigerator

Ingredients

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
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