Shaved turnip salad with arugula and prosciutto [The New York Times]
Time: About 10 minutes 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 arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
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.
Yield: 4 servings.