White Turnips and Cucumbers with Garlic Scape Labneh

Name: White Turnips and Cucumbers with Garlic Scape Labneh
Prep time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: ½ cup (125 ml) labneh, 10% plain yogurt or Greek yogurt; 2 tsp garlic scapes, chopped (see note); ¼ tsp Espelette pepper; ¼ cup (60 ml) olive oil; 2 tbsp (30 ml) white wine vinegar; 1 tbsp (15 ml) whole-grain mustard; 1 tbsp (15 ml) maple syrup; 1 tbsp poppy seeds; ½ lb (225 g) small white turnips with tops, scrubbed clean (see note); 8 Lebanese cucumbers, halved lengthwise and cut diagonally into pieces ¾ inch (2 cm) long; ¼ cup (10 g) purple or green basil leaves

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Preparation 35 MIN
Servings 4

Ingredients
Preparation

Ingredients

Labneh

½ cup (125 ml) labneh, 10% plain yogurt or Greek yogurt
2 tsp garlic scapes, chopped (see note)
¼ tsp Espelette pepper

Dressing

¼ cup (60 ml) olive oil
2 tbsp (30 ml) white wine vinegar
1 tbsp (15 ml) whole-grain mustard
1 tbsp (15 ml) maple syrup
1 tbsp poppy seeds

Turnips and Cucumbers

½ lb (225 g) small white turnips with tops, scrubbed clean (see note)
8 Lebanese cucumbers, halved lengthwise and cut diagonally into pieces ¾ inch (2 cm) long
¼ cup (10 g) purple or green basil leaves

Preparation

Labneh

In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside in the refrigerator.

Dressing

In another bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.

Turnips and Cucumbers

Using a mandoline, thinly slice the turnips. Set the green tops aside.
Place the sliced turnips in a bowl of ice water. Let soak for 5 minutes or until very crunchy. Drain and dry on a clean dishcloth. Place in a large bowl.
Add the turnip tops, cucumbers and dressing to the bowl of sliced turnips. Season with salt and pepper. Mix well.
Spread the labneh out in a serving dish. Top with the salad. Sprinkle with the basil. Serve immediately.