Recipes Turnip-Green Salsa Verde Be the first to rate & review! Chef Dan Barber mixes turnip greens with mint and parsley to make his sensational salsa verde. Slideshow: Salsa Recipes By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009. He was a 2002 F&W Best New Chef. Food & Wine's Editorial Guidelines Updated on June 30, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 8 Ingredients 1 tablespoon capers, drained and minced 4 anchovy fillets in oil, drained and minced 1 garlic clove, minced 1/4 cup minced mint 1/4 cup minced parsley 5 baby turnips with greens, turnips very thinly sliced on a mandoline, greens reserved 1/4 cup fresh lemon juice 2/3 cup extra-virgin olive oil Kosher salt Freshly ground pepper Directions In a bowl, mash the capers, anchovies and garlic. Add the mint and parsley. Mince the turnip greens; you should have 1/4 cup. Add to the bowl. Whisk in the lemon juice and oil; season with salt and pepper. Serve the salsa verde with the sliced turnips. Rate it Print