Hakurei Turnip, Radish & Orange Panzanella

Panzanella, or bread salad, is one of my favorite hearty salads to make a meal out of. The combination of the crisp bread with the dressing, juicy oranges, and crunchy veggies is the best! This salad serves 2 as a meal, or 4-6 as a side. 
 
Ingredients:

• 1 bunch hakurei salad turnips
• 1 small or 1/2 medium purple daikon radish
• 2 cups torn bread: focaccia, sourdough, ciabatta, etc.
• salad mix
• 1 orange (reserve 1/2 for dressing)
• microgreen of choice

Dressing:

• Juice of 1/2 orange
• Juice of 1/2 lemon
• 1 Tbsp champagne or white wine vinegar
• 1/2 tsp dry mustard
• 1 tsp honey
• salt and pepper
• 1/2 cup olive oil

Mix all ingredients except olive oil in a blender, add olive oil in a steady stream as the blender runs so it emulsifies. 

You may have extra dressing.
 
Instructions:

• Toss torn bread with a drizzle of olive oil and toast in a toaster oven or oven set at 400 for a few minutes, until beginning to brown and crisp. 
• Peel and thinly slice radish. Slice turnips.
• Cut orange in half. Slice one half for the salad, and reserve the other half for the dressing.
• Make dressing. 
• Toss approximately 1/4 cup dressing with bread and let sit for about 5 minutes. You don't want the bread to get soggy, but you do want the dressing to soak in a bit.
• Add veggies, orange, and salad and toss to coat. Top with micro greens.