Fresh turnip salad
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fresh turnips taste like a cross between cabbage and radish, making them perfect for juicy, vitamin-rich salads. Slice them as thinly as possible with a mandoline and toss with fresh herbs and a dressing of lemon juice, anchovy fillets, garlic, and olive oil. The bright, tart flavor of the dressing complements the turnips perfectly. Serve this salad as a light appetizer before a main course or as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 turnips
- 2 tablespoons lemon juice
- 1 mashed anchovy fillet
We recommend
Recipes with similar ingredients: turnip, garlic, lemon juice, Anchovies
Cooking the dish according to the recipe:
- In a large bowl, combine 2 tablespoons lemon juice, 1 mashed anchovy fillet, 1 small grated garlic clove, 1/4 teaspoon coarse salt, and a few grinds of freshly ground black pepper; let sit for 5 minutes. Then stir in 2 tablespoons olive oil.
- Peel 2 small turnips and slice thinly with a mandoline. Toss with the dressing, adding 0.5 cups of chopped fresh parsley. Season with salt and pepper to taste.
Categories:
Similar recipes
