Photo: Annabelle Breakey
Total Time
1 Hour 45 Mins
Yield
Serves 4

Whether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.

How to Make It

Step 1

Trim greens from turnips, discard any discolored leaves, and trim tough stems. Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.

Step 2

Peel turnips and thinly slice on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.

Step 3

Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)

Step 4

Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in a medium nonreactive bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.

Step 5

Lift ice from turnips, then drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.

Step 6

*Find turnips with greens at well-stocked grocery stores and farmers' markets. Or buy trimmed turnips plus 3 oz. (5 heaping cups) bagged turnip greens or mustard greens.

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