Shaved Turnip Salad With Arugula and Prosciutto
Recipe and image courtesy of The New York Times.
Here’s a final salad for salad month as it comes to an end. This salad features ingredients that are plentiful at the Market now — small white, slightly sweet turnips, sometimes called Japanese turnips, and arugula, preferably wild arugula, sometimes called arugula sylvetta, generally sharper and more robustly peppery than the more common arugula rocket, or roquette. Many growers currently offer arugula rocket, but Bodhi Farms offers both types.
This is a wonderfully simple salad rich in contrasting yet complementary textures and flavors.
The Recipe
Ingredients
- 4 teaspoons red wine vinegar
- ¼ teaspoon fine sea salt
- 2 teaspoons honey
- ¼ cup extra virgin olive oil
- Pepper
- 4 small turnips, about 5 ounces, peeled
- 8 cups arugula, wild if possible
- 4 ounces thinly sliced prosciutto, torn into bite-size pieces
PREPARATION
- In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
- Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
Tip
Replace the prosciutto with pancetta!
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
