📝 About This Recipe
This refreshing salad reimagines the humble turnip as a star of the raw vegetable world, pairing its peppery bite with the tart, electric crunch of Granny Smith apples. Inspired by modern farmhouse cooking, it bridges the gap between a traditional root vegetable slaw and a sophisticated palate cleanser. The addition of toasted walnuts and fresh herbs creates a multifaceted texture that is both rustic and refined, making it a perfect side for rich autumnal dishes.
🥗 Ingredients
The Produce
- 1 pound Purple-top turnips (peeled and julienned into matchsticks)
- 2 large Granny Smith apples (cored and julienned with skin on)
- 1 tablespoon Lemon juice (to prevent apple browning)
- 4 pieces Radishes (thinly sliced into rounds)
The Vinaigrette
- 3 tablespoons Apple cider vinegar (unfiltered preferred)
- 1/4 cup Extra virgin olive oil (high quality)
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard (smooth style)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Crunch and Herbs
- 1/2 cup Walnut halves (roughly chopped)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Fresh chives (minced)
- 1/3 cup Feta cheese (crumbled (optional garnish))
👨🍳 Instructions
-
1
Begin by preparing the turnips. Peel the tough outer skin away and slice them into thin 1/8-inch planks, then cut those planks into matchsticks (julienne). Place them in a large mixing bowl.
-
2
Slice the apples into similar matchsticks. Immediately toss the apple pieces in a small bowl with 1 tablespoon of lemon juice to prevent oxidation and keep them bright white.
-
3
Add the julienned apples and the thinly sliced radishes to the bowl with the turnips. Toss gently to combine.
-
4
In a small dry skillet over medium heat, toast the walnut pieces for 3-5 minutes. Shake the pan frequently until the nuts are fragrant and slightly golden. Remove from heat and let cool.
-
5
In a small glass jar or bowl, whisk together the apple cider vinegar, honey, and Dijon mustard until the honey is fully dissolved.
-
6
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a stable emulsion.
-
7
Season the dressing with kosher salt and freshly cracked black pepper. Taste and adjust the sweetness or acidity if necessary.
-
8
Pour about three-quarters of the dressing over the turnip and apple mixture.
-
9
Add the chopped parsley and minced chives to the bowl.
-
10
Using large spoons or clean hands, toss the salad thoroughly until every strand of vegetable is lightly coated in the vinaigrette.
-
11
Add the toasted walnuts and the remaining dressing, tossing once more just before serving to maintain the nuts' crunch.
-
12
Transfer to a chilled serving platter and top with crumbled feta cheese if desired for a salty finish.
💡 Chef's Tips
Choose smaller, younger turnips as they are sweeter and less fibrous than larger, mature ones. If the turnip bite is too sharp for your taste, soak the julienned pieces in ice water for 10 minutes, then pat dry before dressing. Use a mandoline slicer for the turnips and radishes to ensure perfectly uniform pieces and a professional look. Always toast your nuts; it releases essential oils that significantly improve the depth of flavor in the salad. Prepare the dressing up to two days in advance, but only dress the salad 15 minutes before serving to keep it crisp.
🍽️ Serving Suggestions
Pair this salad with roasted pork tenderloin or thick-cut grilled pork chops. Serve alongside a warm bowl of butternut squash soup for a quintessential autumn lunch. A crisp, dry Riesling or a hard sparkling cider complements the apple notes beautifully. Use it as a bright, crunchy topping for pulled chicken or turkey sliders. Add a handful of dried cranberries or pomegranate seeds for a festive pop of color and sweetness.