Mediterranean Little Gem Salad with Pickled Turnips & Homemade Labneh

December 15, 2020

When you’re craving a bright and colorful salad, this recipe is full of Mediterranean flavors that you’ll enjoy. Not only is it easy to make creamy labneh in your fridge, pickling golden turnips overnight with beets adds another dimension of tangy flavor to the dish. If you want to make this a whole meal, you can serve it alongside Local Roots Wild Alaskan Salmon. 

 

Ingredients:

Pickled Golden Turnips: 

1 1/2 cups white vinegar

½ cup water

¼ cup kosher salt

2 bay leaves

2 garlic cloves, minced 

1 1/2 cups Local Roots golden turnips, peeled & thinly sliced to about 1/8 inch thick

1 red beet, diced

Labneh: 

32 oz whole milk yogurt

1 teaspoon salt 

 

Labneh-Dill Dip: 

½ cup fresh dill, finely chopped

Zest from 1 lemon

⅔ cup labneh 

1 teaspoon kosher salt

2 tablespoons lemon juice

 

Salad:
2 heads Little Gem lettuce, washed and leaves separated 

Labneh-dill dip (*recipe below) 

1/2 cup of pickled golden turnips, drained (*recipe below) 

¼ cup roasted pistachios, crushed

¼ cup dried apricots, chopped

Olive oil for drizzling 

Directions:
Pickled Golden Turnips:

1. Place turnip slices, beet, bay leaves & garlic into a glass jar. 
2. Combine vinegar, water & salt in a medium-sized pot. 
3. Stir over medium-high heat until the salt is dissolved, 3-5 minutes. 
4. Turn off the heat and pour pickling liquid into the glass jar. 
5. Place the lid on top of the jar and tighten gently. Store in the refrigerator. Let sit overnight before eating. 

Labneh: 

1. Set a large strainer over a 4-cup glass measuring cup. Place 2-3 layers of cheesecloth on top of the strainer. Set aside. 
2. Mix 1 teaspoon of salt directly into the yogurt container. Using a rubber spatula, scrape mixture on top of the cheesecloth so that it sits comfortably in the strainer. 
3. Tie up the corners of the cheesecloth into a knot. Place a can as a weight on top of the cheesecloth. 
4. Place the yogurt in the fridge and wait 24 hours. Pour out the drained whey and you’ll be left with homemade labneh. 

Labneh-Dill Dip: 

1. In a medium bowl, mix together ⅔ cup of labneh, fresh dill, lemon zest, lemon juice & salt. Set aside.
   

Salad: 

1. Arrange Little Gem lettuce leaves on a large plate. 
2. Dollop the labneh-dill dip on top of the lettuce and place pickled turnips on the plate. 
3. Sprinkle with crushed pistachios and dried apricot pieces. 
4. Drizzle olive oil over the salad and serve. 

This recipe was created by Local Roots Recipe Contributor @theduskykitchen. 

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