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Turkish Sumac Infused Lima Bean Turnip and Radish Salad with Cacik

Turkish Sumac Infused Lima Bean Turnip and Radish Salad with Cacik is built on Turnips, Radishes, Sumac, Garlic Peeled, and Bay Leaves. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 lb
• 2 tbsp
• 1 1/4 oz
• 2
• 1/2 tbsp
• 10
• 2 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tbsp
• 1 cup
• 10
• 6
• 1
• 1 tbsp
• 2
• 1
• 1
• 1
• 1 tsp
• 1 cup
• 1
• 1
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 1/2 tbsp
• 1/2 tsp
• 3 tbsp

Method (preview)

1. 1

   Cut tops off turnips and radishes (leave 1/4 inch of greens) and cut into wedges (turnips into quarters if small, sixths or eighths if large; radishes into quarters if small or sixths if large).

2. 2

   Place 1 tablespoon sumac, garlic, bay leaves, rosemary and peppercorns in cheesecloth bag and tie.

3. 3

   Place in non-reactive pot with water, lemon juice, kosher salt, sugar, turnips and radishes; bring to boil.

4. 4

   Pour all contents into plastic container with lid.

5. 5

   Let come to room temperature and refrigerate overnight.

6. 6

   Soak lima beans as directed and refrigerate overnight. Set yogurt in cacik recipe in strainer, as directed, to drain overnight.

7. 7

   Next day: Finish preparation of lima beans.

8. 8

   While lima beans are cooling in refrigerator, prepare cacik and lemon and olive oil dressing.

9. 9

   When ready to serve: Drain turnips and radishes.

10. 10

    Place in bowl with lima beans.

11. 11

    Season with lemon and olive oil dressing.

12. 12

    Divide among 4 plates and garnish with cacik.

13. 13

    Add a sprinkling of remaining 1 tablespoon sumac to each plate.

14. 14

    Rinse lima beans and soak in 4 cups of hot tap water in container with cover.

15. 15

    Let sit at room temperature for 1 hour covered, then mix, cover and refrigerate overnight.

16. 16

    Place peppercorns, garlic, bay leaf, sumac, star anise and lemon zest in cheesecloth bag and tie.

17. 17

    Drain beans and place in saucepan with spice bag, vegetables, saffron and 2 quarts water.

18. 18

    Bring to simmer and cook half-covered about 25 to 30 minutes, until beans are tender.

19. 19

    Drain and remove onion, carrot and celery and spice bag.

20. 20

    Place beans in flat dish and cover with plastic wrap and poke holes in wrap to let heat escape but so beans don't dry out.

21. 21

    Refrigerate.

22. 22

    Place yogurt in coffee filter set in strainer and drain overnight.

23. 23

    In food processor, process all Cacik ingredients except yogurt.

24. 24

    Place in bowl, fold in yogurt and blend.

25. 25

    Combine all dressing ingredients.

26. 26

    Contributed to the FareShare Gazette by Chupa; 20 July 2003. www.fareshare.net

27. 27

    Tanner's or Sicilian Sumac (Rhus coriaria) is used in the Middle