Radish Salad with Ricotta Herb Dumplings

Ingredients

• 1 red turnip
• 400 g radishes (2 bunches)
• 1 Red Onion
• 1 handful chervil (5 g)
• 0.25 bunch Chives (5 g)
• 1 Handful Parsley (5 g)
• 250 g ricotta
• Salt
• Pepper
• 0.5 tsp organic lemon zest
• 4 tbsp rapeseed oil
• 4 tbsp red wine vinegar
• 1 tsp medium‑spicy mustard
• a pinch sugar

Instructions

1. 1.

   Clean and wash the turnip and radishes. Leave some green on the radishes; slice half of the radishes and the entire turnip into thin rounds. Peel the onion and cut it into fine rings.

2. 2.

   Wash chervil, pat dry, and finely chop half of it. Wash, pat dry, and finely chop the chives and parsley. Mix ricotta with chopped chervil, chives, parsley, salt, pepper, and lemon zest; season to taste.

3. 3.

   Whisk oil with vinegar and mustard for the dressing, then season with a pinch of sugar, salt, and pepper. Arrange turnip and radish slices with whole radishes and onion rings on plates. Using two spoons, form ricotta dumplings from the mixture and add them to the salad. Garnish with chervil leaves and drizzle with the dressing.