Turnip and red pepper salad

Time 15 minutes
Yields Serves 8
Turnip and red pepper salad
(Los Angeles Times)

Stem the turnips, then peel their white outer skin, leaving as much of the purple skin attached as possible. Quarter the turnips lengthwise, then slice them lengthwise as thinly as possible, no thicker than one-eighth inch, preferably on a mandoline.


Stem and seed the bell pepper and slice similarly into very thin lengthwise strips.


In a large bowl, combine the turnip and pepper slices. Sprinkle 1 tablespoon salt over the slices and toss to completely combine. Set the mixture aside for at least 30 minutes, preferably an hour, until the slices are wilted.


Place the wilted slices in a colander and run under cold water to remove all traces of salt. Drain and place in a medium bowl.


Stir in the lemon juice and remaining salt. Taste and adjust the seasoning as desired. Refrigerate at least 30 minutes before serving.

Adapted from Got Kosher? Provisions.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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