Recipe: Raw turnip and rutabaga salad with watercress
THE EXPERT: Chef Christian Shaffer grates turnips for his turnip and rutabaga salad. (Brian VanderBrug / Los Angeles Times)
Total time: 30 minutes, plus 10 minutes standing time
Note: From Christian Shaffer.
2or 3 medium turnips, peeled
2or 3 medium rutabagas, peeled
1/2 medium red onion, quartered
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
6 tablespoons olive oil
1 bunch watercress, tough stems removed
1. Peel and rinse the turnips and rutabagas. Pat them dry and grate them into a large bowl using the largest holes of a box grater. You should have 5 1/4 cups of grated vegetables; if not, grate a little more.
2. Slice the onion as finely as possible, add it to the grated vegetables, and toss to combine. Set aside 5 to 10 minutes to let the flavors blend.
3. For the vinaigrette, whisk together the lemon juice, salt and pepper in a small bowl, then whisk in the olive oil. Set aside 1 tablespoon vinaigrette for the watercress and pour the remaining dressing over the grated vegetables and toss. Adjust the seasoning, adding more lemon juice or olive oil to taste if necessary.
4. Toss the watercress with 1 tablespoon of the vinaigrette and a couple grinds of white pepper. Arrange the vegetables on a platter, surround them with the dressed watercress and serve.
Each serving: 138 calories; 2 grams protein; 11 grams carbohydrates; 3 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 337 mg. sodium.