Green Salad with Turnips, Strawberries, and Pepitas

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Ingredients

1/3 c.
plus 2 teaspoons olive oil
1/4 c.
pepita seeds
Kosher salt
2 tbsp.
fresh lemon juice
1 tsp.
pure honey
3 c.
baby arugula or spinach, packed
1
bunch Tokyo turnips with tops, greens reserved, bulbs thinly sliced
1
bunch breakfast radishes, thinly sliced
1
small head fennel, thinly sliced
1
small cucumber, thinly sliced
1 pt.
strawberries, hulled and halved
1/2 c.
packed mixed herbs (such as dill, basil, and mint), plus herb flowers, for garnish
2 tbsp.
finely chopped fresh chives, plus blossoms, for garnish

1. Step 1Heat 2 teaspoons oil in a skillet over medium heat. Add pepitas and cook, stirring occasionally, until golden, fragrant, and starting to snap, 1 to 3 minutes. Season with salt. Whisk together lemon juice, honey, and remaining 1/3 cup oil in a bowl. Season with salt.
2. Step 2Toss together arugula, turnip bulbs and greens, radishes, fennel, cucumber, strawberries, herbs, chives, and pepitas in a bowl. Add dressing and toss to combine. Garnish with herb flowers and chive blossoms. Serve immediately.

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