Matcha-Dusted Turnip and Sorrel Salad with Brown Butter Recipe

“For the home cook, this is easy enough. It just requires obtaining quality ingredients.”

Servings: 2
Prep time: 20 minutes
Total time: 20 minutes

Ingredients

1 cup sorrel
2 tablespoons brown butter
4 small hakurai turnip, with tops
1 ounce|30 grams pulverized, dried wakame
1 ounce|30 grams matcha powder
2 green onions
2 tablespoons lemon juice
kosher salt, to taste

Directions

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.

From Dirty Work: Making the Most of Fresh Herbs with Jeremiah Stone and Fabian von Hauske of Contra

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