This makes a quick and sophisticated salad for a light lunch or quick side dish to serve at dinner. We recommend assembling the salad and dressing as needed, because dressed salad will not keep well in the fridge without wilting! The dressing yields enough for 4-6 servings, and can be stored in the fridge for several weeks.
Author:
Christina Stapper
Ingredients
0.5 cup olive oil
2 tbsp red wine vinegar (add a splash of balsamic for deeper flavour)
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1 tbsp honey
1 tsp salt
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Pepper to taste
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Purple top turnip (approx 225g)
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A spicy lettuce, such as arugula or picante blend (approx 70g)
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Prosciutto (approx 20g)
Directions
Combine first five ingredients for the dressing in a 500ml mason jar, close with a lid and shake to mix.
Peel the turnip, cut in half vertically (or quarters if the turnip is large), and slice thinly with a mandolin or a very sharp knife.
Slice or rip the prosciutto into small pieces
Toss the turnip, greens and prosciutto with the dressing and serve immediately!