Turnips

Turnip Salad with Scallions, Lettuce & Gruyere

This is an excellent recipe to adapt to what’s in the harvest. For example, if you don’t have a carrot on hand, use another turnip, sugar snap peas, radishes or something else you have available. And instead of romaine, use salad greens, kale/Swiss chard or bok choy…or a combination! It’s totally up to you.

1 Hakurei turnip, cut into 3-inch matchsticks
1 carrot, cut into 3-inch matchsticks
scallions to taste, trimmed, and cut into 3-inch strips
1/4 pound Gruyère cheese, cut into matchsticks
1 head romaine lettuce, cut into slivers
1 tablespoons olive oil
juice from 1/2 lemon
salt to taste
freshly ground black pepper to taste

Toss the lettuce in a medium bowl with a little olive oil and lemon juice, then divide between plates.

Divide prepared vegetables evenly on top of the greens. Drizzle with remaining olive oil and lemon juice.

Season to taste with salt and pepper.

From Culinate Kitchen collection, Copyright © 2006–2009 Culinate, Inc.

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