Skip to main content
 
Plant Talk

Inside The New York Botanical Garden

Mario Batali’s Edible Garden Recipe of the Day: Shaved Turnip Salad with Parmigiano-Reggiano and New York Botanical Garden Honey

Posted in Mario Batali's Edible Garden on September 14 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Shaved Turnip Salad with Parmigiano-Reggiano and New York Botanical Garden Honey

Mark Ladner, Executive Chef, Del Posto

Family Garden Bees1 bunch smallish turnips, with tops
1 ounce New York Botanical Garden honey
2 ounces Parmigiano-Reggiano, for shaving
1 ounce freshly squeezed lemon juice
1 ounce extra virgin olive oil
Coarsley ground black pepper

Remove tops from the turnips. Wash and dry both the tops and the bottoms very well. Discard discolored, holey, wilted, or rotted parts.

Mix honey, lemon juice, olive oil, and pepper in a medium bowl. Using a Japanese mandolin, shave turnips into mixing bowl. Add turnip tops and a generous shaving of cheese.

Gently toss, season with salt and freshly ground black pepper, and serve immediately.