Salad Turnip and Radish Salad. This salad is a surprising and totally raw way to enjoy spring produce. If you've never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus. If you can find very small or baby asparagus, definitely use them.

Shaved Rutabaga and Turnip Salad with ScallionsFine Cooking. Harukei Turnip, Radish, and Bitter Greens SaladBrooklyn Supper. It is a gorgeously composed salad of shaved radish slices, herbs, and pepitas drizzled with cider vinegar and pumpkin seed oil. You can cook Salad Turnip and Radish Salad using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Salad Turnip and Radish Salad

You need 1 bunch of salad turnips or japanese turnips with greens.
It's 1/2 tsp of salt.
Prepare 4 of small radishes.
Prepare 1 of spring onion.
It's of --- Dressing ---.
It's 3 Tbsp of olive oil.
Prepare 1 1/2 Tbsp of vinegar (I used white wine vinegar).
You need 1/2 tsp of salt, more or less to taste.
Prepare 1 pinch of pepper.
Prepare 1/2 tsp of honey (optional).

Because the herbs, oil, and vinegar are randomly applied to the shaved radish (and turnip) base, each bite tastes slightly and deliciously different. Sprinkle a little over the turnip and radishes and serve. •Hakurei turnips grow well most of the year in Tasmania. They're not bitter and hot like a European turnip. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds.

Salad Turnip and Radish Salad instructions

Cut the greens and thin root tip off turnips. Wash turnips well and slice into thin slices. Pick out good leaves from greens an chop into smaller pieces. Slice radishes and onions very thinly..
Soak the onion in cold water for 5-10 minutes, massaging briefly with your hands. Drain well. (this helps tone down the sharpness of the onion).
In a mixing bowl, sprinkle turnips and greens with about 1/2 tsp salt. Massage gently with hands and let set for 5-10 minutes. This technique draws out excess water from the turnips..
After turnips have sat for a few minutes, gently squeeze out the excess water over the sink..
To make the dressing, mix oil, vinegar, and a bit of salt and pepper until well combined. If you like a touch of sweetness, mix in the honey, too!.
Add all veggies to the mixing bowl, pour over the dressing and toss so it's evenly coated. Can be eaten immediately or left to "marinate" in the fridge..
Again, turnips are good just by themselves so you can leave out onions and radishes, or substitute your other favorites ;).

In a large bowl, combine turnips, arugula and prosciutto. Wash well and peel Turnip, If you use Radish, do not peel, In food processor shred the Tunip. In a skillet, Fry the onions till gold in color. Add to Tunip, Add the eggs, Add the salt. It is up you if how much salt you want, Mix till all is well blended.