Shaved Turnip Salad wth Mizuna and Prosciutto

Recipe adapted from Melissa Clark for The New York Times

4 servings


4 teaspoons red wine vinegar

1/4 teaspoon fine sea salt

2 teaspoons honey

1/4 cup extra virgin olive oil


4 small turnips, about 5 ounces, peeled

8 cups mizuna

4 ounces thinly sliced prosciutto, torn into bite size pieces


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