Shaved Turnip Salad With Arugula and Prosciutto
Published November 29, 2011
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 teaspoons red wine vinegar
¼ teaspoon fine sea salt
2 teaspoons honey
¼ cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces
Nutritional analysis per serving (4 servings)
7 grams carbs; 20 milligrams cholesterol; 207 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram fiber; 801 milligrams sodium; 9 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
- Step 2
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.
Private Notes
Comments
Such deliciousness from such simple ingredients! I used pancetta, because I had some, instead of the prosciutto. The saltiness of the pancetta, the sweetness of the dressing and the bitterness of the arugula and turnips played off each other beautifully. A keeper, for sure.
Leave the stems on your turnips to use as handles, and with the slicer attachment running on your food processor feed just the white part in. So much easier than mandolin or hand sliced. Brilliantly good salad in seconds.
I have made this salad several times. Tonight I made it without the prosciutto and turned it into a main dish by arranging thinly sliced smoked goose breast on the top.
Great with watermelon radish, purple daikon, other radishes. A winter salad here in California.
Made this with some grilled yellow fin tuna and - wow! Did fiddle with the dressing some; added some soy sauce and amped up the sweet/sour. Definitely will do this again.
Echoing that that this is absolutely delicious, a sleeper hit, greater than the sum of its parts for sure. I had little turnips from a csa that I didn’t know what to do with. Melissa Clark came in clutch! Will make again, on repeat. I could take or leave the prosciutto and wouldn’t necessarily sub if I left it out.