1 fat garlic clove
1 teaspoon plus 1 pinch kosher salt, more to taste
1/2 cup plain Greek yogurt
1/4 cup extra-virgin olive oil
Black pepper
1/2 head cabbage, cored and shredded (6 cups)
1 large turnip (3/4 pound), peeled, and julienned or coarsely grated (2 cups)
1/4 cup chopped dill
- 1. Finely chop garlic. Sprinkle with a pinch of salt; using the flat side of a knife, mash garlic to a paste. In a small bowl, whisk together garlic paste, 1 teaspoon salt, yogurt and oil. Season with pepper.
- 2. In a large bowl, combine cabbage, turnips, dressing and dill. Toss well to combine. Let stand 10 minutes. Taste and adjust seasoning; serve.
- – New York Times, Feb 6, 2013
HATCHET COVE FARM 