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¼ cup extra-virgin olive oil

3 tablespoons lime juice

½–2 teaspoons harissa

Salt and freshly ground black pepper

1 Combine the turnips, carrots, onion, and clementines in a large mixing bowl. Sprinkle with salt and mix well. Set aside for 30 minutes.

2 Combine the oil, lime juice, and ½ teaspoon harissa, and mix well. Season with salt and pepper and additional harissa, as desired.

3 Pour the dressing over the vegetables and toss to coat.

4 Let stand for at least 30 minutes before serving. (The salad can be made up to 1 day in advance and kept in the refrigerator.)

Kitchen Notes: One large lime typically yields about 3 tablespoons of juice. You may want to buy two limes, just in case. Also, the heat levels of various harissa brands vary, so add cautiously until you determine the heat level you prefer. If you can’t find harissa, substitute another hot sauce or chili paste.

Soba Noodle Salad

Serves 4

Seaweed and other ingredients typical in Japanese cooking can be found in natural-foods stores, Asian markets, and many supermarkets. Adding cubes of tofu makes this a one-dish meal.

2 cups arame (sea vegetable)

3 tablespoons rice vinegar

¼ cup tamari or soy sauce

3 tablespoons mirin (Japanese sweet rice wine)

2 garlic cloves, minced

1 tablespoon chopped pickled ginger

2 tablespoons Asian sesame oil

1 cup peeled and julienned carrots

1 cup peeled and julienned daikon radish or turnip

12 ounces soba noodles

2 tablespoons sesame seeds

1 Combine the arame with hot water to cover in a nonreactive saucepan. Let soak for 15 minutes.

2 To make the dressing, combine the vinegar, tamari, mirin, garlic, ginger, and 1 tablespoon of the sesame oil in a jar with a tight-fitting lid. Shake vigorously and set aside.

3 Bring a large pot of salted water to a boil for the noodles.

4 While the water for the noodles is heating, drain the arame and return to the saucepan. Cover with fresh water and bring to a boil over high heat. Add the carrots and daikon and cook until the vegetables are just tender, 3 to 4 minutes. Drain immediately and transfer to a bowl.

5 Boil the soba noodles until al dente, 5 to 7 minutes. Drain, rinse in cold water, and drain again. Toss with the remaining 1 tablespoon sesame oil. Add to the bowl with the vegetables.

6 Shake the dressing and pour over the salad. Toss well to coat. Garnish with the sesame seeds and serve immediately.

Kitchen Note: Soba is a Japanese noodle made from buckwheat and wheat flour. It is the perfect noodle for this salad, but whole-wheat or regular wheat noodles can be substituted.

Sesame Noodle Salad

Serves 4–6

An arsenal of Chinese condiments combines to make the spicy dressing for these noodles. Serve as soon as you combine the noodles and dressing. If you want to make the components ahead, cook the noodles and toss with sesame oil, assemble the vegetables, and make the dressing. Refrigerate separately and combine just before serving.

1 pound dried vermicelli

1 leek, trimmed and very thinly sliced

3 tablespoons Asian sesame oil

2 garlic cloves, chopped

1 (½-inch) piece fresh ginger, peeled and chopped

¼ cup tahini

¼ cup water

3 tablespoons soy sauce, or more to taste

1 tablespoon Chinese black vinegar

1 tablespoon rice vinegar, or to taste

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon Chinese chili paste with garlic, or more to taste

2 tablespoons sugar, or more to taste

1 carrot, peeled and finely julienned

1 (6-inch) piece daikon radish or 2 turnips, peeled and finely julienned

1 Bring a large pot of salted water to a boil. Cook the noodles in boiling water according to the package directions, until al dente. Reserve 1 cup of the cooking water.

2 Place the leeks in a colander. Drain the noodles in the same colander; the hot water will cook the leeks. Rinse with cold water. Transfer the noodles and leeks into a large bowl and toss with 2 tablespoons of the sesame oil.

3 Combine the garlic and ginger in a blender and process until finely chopped. Add the remaining 1 tablespoon