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Shaved Rutabaga and Turnip Salad with Scallions

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Serves 4

  • by Tamar Adler from Fine Cooking
    Issue 121

A lovely balance of bitter and bright, this salad makes a wonderful accompaniment to rich meats.

  • 1 small rutabaga (1 lb.)
  • 2 medium turnips (about 10 oz. total)
  • 1 Tbs. rice vinegar
  • 1/4 tsp. Dijon mustard
  • Kosher salt
  • 2 medium scallions, trimmed and thinly sliced on the diagonal (keep white and green parts separate)
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley

Trim the root and stem ends from the rutabaga, peel it, and cut it lengthwise into 1-inch-thick slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip to measure 2 cups of each.

In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions, toss, and let sit for another 5 minutes. Add the olive oil, parsley, and the green parts of the scallions, toss gently, and serve.

nutrition information (per serving):
Calories (kcal): 140; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 12; Polyunsaturated Fat (g): 1; Sodium (mg): 210; Cholesterol (mg): 0; Fiber (g): 4;

Photo: Scott Phillips

We were not too impressed with the final flavor even though the smells and tastes were very good during the preparation. Will possibly try the other "shaved vegetable" salads in the Feb/Mar 2013 magazine but won't rush back to this one.

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