New York Times' Shaved Turnip Salad With Arugula and Prosciutto
- grimmsfoodietales
- Jun 4
- 1 min read
Ingredients:
4 teaspoons Red Wine Vinegar
¼ teaspoon fine Sea Salt
2 teaspoons Honey
¼ cup Extra Virgin Olive Oil
Pepper
4 small (~5oz) Turnips, peeled
8 cups Arugula
4 ounces thinly sliced Prosciutto, torn into bite-size pieces
Directions:
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
Final Notes:
Really good use of turnips.
Comentários