Turp Otu Salatası — Wild Radish Greens

Turp otu—wild radish greens—has a delicate peppery edge. It is one of the many boiled-green salads that define the Aegean meze table.

Serves 4 | Prep 15 minutes | Cook 8 minutes

INGREDIENTS

• 600 g turp otu or tender radish greens

• 2 garlic cloves, crushed

• Juice of 1 lemon

• 60 ml extra-virgin olive oil

• Salt to taste

METHOD

1. Pick over and wash the greens thoroughly. Separate very thick stems if necessary.

2. Boil in plenty of water for 6–8 minutes until the stems are tender.

3. Drain and cool. Arrange loosely on a platter without chopping too finely.

4. Combine garlic, lemon, olive oil, and salt; spoon over the greens. Rest 10 minutes before serving.

AUTHENTICITY NOTE

Turp otu should retain a gentle mustard-like bite. Overboiling removes the flavor and turns the leaves dull, so test the stems early.