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Baby Turnip and Arugula Salad Recipe

kept byDebra
recipe byMother Earth News

• 1 orange
• 1 tbsp honey
• 1 tbsp sherry vinegar
• 4 tbsp extra-virgin olive oil
• 9 to 12 Japanese turnips, golf-ball-sized or smaller
• 1/4 pound fresh arugula
• Dash of sea salt
• Black pepper

  1. 1. Zest the orange by grating the skin surface with a Microplane, grater or citrus zester. Set zest aside.

    To make the dressing, squeeze the juice out of the orange (about 1/4 cup) and combine with the honey in a small saucepan. Reduce over low heat until syrupy. Cool and whisk together with the vinegar and olive oil in a glass or small pitcher.

    2. Scrub the turnips and cut off the tops, tails and any blemishes. Slice thinly crosswise. Remove any long stems from the arugula and drop a handful lightly on each of 4 salad plates. Scatter the turnip slices among the leaves, taking care not to flatten them. Dribble on the dressing (a small squirt bottle works great). Add salt and a little pepper. Using your fingers, add a dusting of the orange zest as a garnish.



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