Shaved Rutabaga and Turnip Salad with Scallions
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
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):
photo: Scott Phillips
From Fine Cooking 121
, pp. 75
December 19, 2012