Turnip Salad with Yogurt, Herbs, and Poppy Seeds

Name: Turnip Salad with Yogurt, Herbs, and Poppy Seeds
Ingredients: 1 bunch hakurei turnips, with their tops, trimmed so there’s a nice 1/4 inch of green stems left; 1 lemon, halved; 1/2 teaspoon dried chili flakes; Kosher salt; freshly ground black pepper; 1/2 cup plain whole-milk or low-fat yogurt (not Greek); About 1 cup lightly packed mixed herbs: mint leaves, flat-leaf parsley leaves, and/or chives cut in 2-inch lengths; 4 scallions, trimmed (including 1/2 inch off the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well; Extra-virgin olive oil; 1/4 cup poppy seeds

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Turnip Salad with Yogurt, Herbs, and Poppy Seeds Recipe from Six Seasons of Vegetables by Joshua McFadden From the author: The large amount of poppy seeds in

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Ingredients

1 bunch hakurei turnips, with their tops, trimmed so there’s a nice 1/4 inch of green stems left
1 lemon, halved
1/2 teaspoon dried chili flakes
Kosher salt
freshly ground black pepper
1/2 cup plain whole-milk or low-fat yogurt (not Greek)
About 1 cup lightly packed mixed herbs: mint leaves, flat-leaf parsley leaves, and/or chives cut in 2-inch lengths
4 scallions, trimmed (including 1/2 inch off the green tops) sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
Extra-virgin olive oil
1/4 cup poppy seeds