Springtime means an abundance of fresh, colorful vegetables, especially if you're part of a CSA program. One of the stars of the spring harvest is the Hakurei turnip—crisp, sweet, and perfect for salads. Paired with crunchy radishes and a mix of tender spring greens, this salad is a refreshing and satisfying dish that highlights the best of the season.
What makes this salad truly special are the crispy fried shallots and creamy goat cheese, which add layers of texture and flavor. The shallots bring a delightful crunch and savory depth, while the goat cheese offers a tangy creaminess that balances the sharpness of the radishes and the zest of the lemony chive dressing. Whether you're enjoying it as a light lunch or a side dish, this salad is a delicious way to embrace the fresh flavors of spring.
Customizing Your Salad
- Greens: Swap the spring greens with arugula, spinach, or even a mix of your favorite lettuces.
- Turnips: If you can't find Hakurei turnips, try using baby turnips or thinly sliced kohlrabi for a similar crunch.
- Radishes: Any type of radish will work, but for a milder flavor, you can use watermelon Breakfast radishes.
- Cheese: Goat cheese can be replaced with feta, blue cheese, or even shaved Parmesan for a different flavor profile.
- Dressing: Not a fan of citrus? Any type of vinaigrette would work well in this salad.
How to Store Leftovers
If you have leftovers, store the salad components separately to keep everything fresh:
- Salad Greens and Vegetables: Place the mixed greens, Hakurei turnips, and radishes in an airtight container lined with a paper towel to absorb excess moisture. Store in the refrigerator for up to 2 days.
- Crispy Shallots: Keep the fried shallots in an airtight container at room temperature. They should stay crispy for up to a week.
- Dressing: Store the lemony chive dressing in a small jar or airtight container in the refrigerator. Shake well before using, and it will keep for about a week.
- Goat Cheese: Keep the goat cheese in its original packaging or transfer it to an airtight container. It should last in the refrigerator for up to a week.
When you're ready to enjoy the salad again, simply toss the greens and vegetables with the dressing, top with crispy shallots and goat cheese, and savor the fresh, vibrant flavors of spring all over again.
Spring Greens and Hakurei Salad with Crispy Shallots
- 1 lemon, juiced
- 3 tbsp extra-virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp honey (can use maple syrup or agave nectar)
- 2 tbsp Fresh chives, finely chopped
- Salt and pepper, to taste
- 1 large or 2 medium shallots, thinly sliced
- Vegetable oil for frying
- 4 cups mixed spring salad greens (e.g., arugula, spinach, or mesclun)
- 4 - 5 hakurei turnips, thinly sliced
- 4 French Breakfast radishes, thinly sliced
- ¼ cup Crumbled goat cheese (optional)
- In a small bowl, whisk together the lemon juice, olive oil, mustard, honey, salt, pepper, and finely chopped fresh chives. Adjust the seasoning to your taste.
- Place the sliced shallots on a paper towel and pat them dry to remove excess moisture. This helps them fry evenly and become crispy.
- Pour about 1-2 inches of vegetable oil into a heavy-bottomed skillet or saucepan. Heat the oil over medium heat until it reaches about 275-300°F. You can test if the oil is ready by dropping in a single shallot slice; it should sizzle gently.
- Add the thinly sliced shallots. Stir occasionally to ensure even frying. Fry until the shallots are golden brown and crispy, about 10-15 minutes. Keep a close eye on them to prevent burning, as they can go from perfectly golden to burnt quickly. Remove the shallots with a slotted spoon and place them on a paper towel to drain excess oil.
- In a large salad bowl, combine the spring salad greens, sliced turnips, and French Breakfast radishes. Drizzle the lemony chive vinaigrette over the salad and toss gently to coat.
- To serve, arrange the salad on individual plates or a serving platter. Top with the crispy fried shallots, crumbled goat cheese, and additional fresh chives. Serve immediately.
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