Matcha-Dusted Turnip and Sorrel Salad with Brown Butter
Buttery turnips rest on a bed of salsa verde and get topped with turnip greens, sorrel, and dusted with matcha and seaweed powder for a creamy, umami salad.
"For the home cook, this is easy enough. It just requires obtaining quality ingredients."
Prep: 20 minutes
1 cup sorrel
2 tablespoons brown butter
4 small hakurai turnip, with tops
30 grams pulverized, dried wakame
30 grams matcha powder
2 green onions
2 tablespoons lemon juice
salt, to taste
1. Wash and dry the turnips greens. Set aside. Cut the turnips into thin slices and blanch in boiling salted water. Take out after 10 seconds and shock in ice water. Dry off and set aside.
2. Cut onions on a bias thinly.
3. Dress with brown butter and lemon juice.
4. Layer turnip, young onion, greens, and fresh sorrel leaves on plate. Dust the salad with a mixture of matcha and seaweed powder. Season with flaky salt to taste.