The Walrus and the Carpenter is no stranger to accolades.

There were those glowing mentions from Frank Bruni in the Gray Lady. Bon Appétit and GQ have both included the Ballard oyster bar in best restaurant roundups. It made Seattle Met’s most recent list, too.

The latest lovefest comes from T magazine. In a piece titled “Leafless in Seattle,” Oliver Strand talks up the shaved turnip and pomegranate salad. A salad in winter? Exactly what Strand thought, and yet the plate impresses in its creativity. He describes it as “a crisp, lush, tangy pile that’s something like a brighter, more polished celery root rémoulade.”

Strand then breaks down how the salad is made, which you’ll find on the T magazine site.