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Raw turnip and rutabaga salad with watercress

Time 30 minutes
Yields Serves 8
Raw turnip and rutabaga salad with watercress
(Brian VanderBrug / Los Angeles Times)
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.

From Christian Shaffer.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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