Shaved Turnip Salad With Arugula and Prosciutto
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4teaspoons red wine vinegar
- ¼teaspoon fine sea salt
- 2teaspoons honey
- ¼cup extra virgin olive oil
- Pepper
- 4small turnips, about 5 ounces, peeled
- 8cups arugula, wild if possible
- 4ounces thinly sliced prosciutto, torn into bite-size pieces
Nutritional analysis per serving (4 servings)
205 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 796 milligrams sodium
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.
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.
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.
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.
I have enjoyed this salad for years and it’s a favorite w/guests. I sauté prosciutto briefly and it’s crispness contrasts with the salad. I sometimes add Boston or Bib to arugula.
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.
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