Crunchy Turnip and Herb Salad with Lemon-Poppy Dressing

1. Slice and soak turnips

Slice the Japanese turnips thinly lengthwise using a mandoline or a sharp knife. Place the slices in a bowl of ice water and let them soak for 15 to 20 minutes. Drain the turnips well and set them aside.

2. Prepare turnip greens (optional)

If using turnip greens, rinse and dry them. Roughly chop the greens, and if they aren't fresh, give them a quick sauté to soften.

3. Season turnips

In a large bowl, squeeze the juice of half a lemon over the drained turnip slices. Add the dried chile flakes, kosher salt, and freshly ground black pepper. Toss everything together until the turnips are well coated.

4. Add yogurt to turnips

Add the yogurt to the turnip mixture and toss until the turnips are evenly coated.

5. Add herbs and scallions

Add the mixed herbs (mint leaves, flat-leaf parsley leaves, chives) and the well-drained scallions to the bowl. Drizzle with extra-virgin olive oil and toss gently to combine.

6. Finish and serve

Scatter half of the poppy seeds onto a serving platter or individual plates. Spoon the salad over the seeds, then sprinkle the remaining poppy seeds on top. Serve immediately.