This is a great salad that we enjoyed last night. Turnips are a vegetable we have just discovered and have been enjoying, especially raw in salads. White turnips, also known as May turnips are seasonal both in the springtime, and in fall. We are looking forward to having more and growing our own.
Serving Size: 4
- 1 lb. medium white turnips
- 2 organic apples
- 1 small bunch spring onions
- 1/2 cup walnut pieces, toasted
- a few lettuce leaves as a bed for the salad
for the dressing:
- 3 tablespoons lemon juice
- 2 teaspoons mild grainy mustard
- 1-2 tablespoons ginger syrup or agave with ginger powder
- 6 tablespoons fine olive oil
- Chop the walnuts and lightly toast in a dry pan.
- When done, remove from the pan and set aside for later.
- Make the dressing by mixing the ingredients in a small bowl.
- Slice the spring onions.
- Wash the turnips and peel them.
- Thinly slice the turnips (I used a mandolin).
- Wash the apples, quarter them and remove the seeds/core. Thinly slice the apples, leaving the skin on for a bit of color in the salad.
- Place the lettuce leaves on individual salad plates.
- Arrange the turnip and apple slices on the lettuce.
- Sprinkle the spring onion pieces over the salad, then the walnut pieces.
- Drizzle the salad dressing on top and serve the rest of the dressing in a carafe for people to add as they wish.
This dressage is particularly nice on the salad, and would be good on other salads with fruit as well.