Salad turnips—small white turnips that are delicious when eaten raw—often are available with tender greens that can be added to this salad or sautéed quickly in hot oil. Discard them only if they are yellowing or severely hairy and unpalatable.
Ingredients
- 2 bunches salad turnips, about 3 cups
- 1 bunch scallions, 6–8
- ¼ cup red wine vinegar
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ cup olive oil
- 1 bunch parsley
Instructions
Serves 4–5
Remove the turnip greens. Cut the turnips into bite-size pieces. Slice the scallions thinly, discarding any wilted green tops.
Combine vinegar, brown sugar, salt and olive oil. Roughly chop the parsley. Toss all ingredients together and serve.
Related Stories & Recipes
Saag (Indian Creamed Greens)
This recipe makes about 6 cups or 12 (1/2 - cup) servings. I make a large batch of this because I always put half of it in the freezer for an easy meal later.
Homemade Salad Dressings, Better than Store-Bought
Homemade salad dressing is easier, less expensive and better tasting than anything you can buy.
