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