Zesty Turnip Salad
When peeling a turnip, I try to save as much of the magenta color as possible. It adds a wonderful color element, which is reinforced by the red onion.
- 3 Turnips
- 1 Red onion medium, finely diced
- 1/3 cup Parsley finely chopped
- 1 tbsp Apple cider vinegar
- 1.5 tsp Kosher salt
- 3 tbsp Olive oil extra virgin
- 1 tsp Pepper
Dissolve salt in vinegar, whisk in oil and add pepper. Set aside.
Wash and peel turnips.
Grate turnips using the large side of a box grater.
Add diced red onion and chopped parsley.
Stir in dressing, one tablespoon at the time, adding more if needed.