Shaved Turnip with Wild Arugula Salad


Spicy turnips, pungent arugula, and prosciutto or bacon, try this recipe from the New York Times.


  • 4 teaspoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • Pepper
  • 4 small turnips, about 5 ounces
  • 8 cups wild arugula
  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces or use cooked bacon as an alternate


  1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
  2. 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.
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