Spring Turnips with Anchovy Dressing and Walnuts

You can look to the pairing of the ingredients in this dish for ideas for other great dishes—use ras al hanout with walnuts in a chicken salad; toss turnips with whole anchovies and seared greens. Only use the turnip greens if they are crisp and tasty. Ras al hanout is a spice mix from North Africa, often used in Moroccan cuisine. You can try other spices from the reason, if you want.

For each serving

1/4 cup roughly torn baby turnip greens (if fresh)
1 cup thinly sliced baby white turnips
1 tablespoon Anchovy Dressing (see below)
1 tablespoon chopped toasted walnuts
pinch of ras al hanout

If you have turnip greens, toss them with the dressing and walnuts in a bowl. Arrange the turnips on a plate and place the dressed greens on top. If you’re not using the greens, toss the turnips, dressing, and walnuts together. Place on a serving plate. Sprinkle with ras al hanout and serve immediately.

Anchovy Dressing

1 ounce anchovies
4 large garlic cloves
1/4 teaspoon hot red pepper flakes
1 large egg yolk
1/2 cup excellent olive oil
up to 1/4 cup water

Combine the anchovies, garlic, egg yolk, and red pepper flakes in a food processor and blend to combine. With the processor running, add the oil in a slow, thin stream. Add the water, 1 tablespoon at a time, to thin to a smooth, creamy consistency. You may have water left over. Store in a covered container in the refrigerator for up to 2 weeks.

The Nimble Cook, pages 186 and 379