Shaved Turnip Salad wth Mizuna and Prosciutto
Recipe adapted from Melissa Clark for The New York Times
4 servings
ingredients
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, peeled
8 cups mizuna
4 ounces thinly sliced prosciutto, torn into bite size pieces
instructions
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper. Using a sharp knife or a mandoline, slice the turnips into paper thin rounds. In a large bowl, combine the turnips, mizuna and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
meal or course
brunch, buffet, dinner, first course, lunch, salad, side