Chef Glady’s Turnip Salad is a delicious, unexpected winter go-to side dish.
Last Sunday morning we traveled across the Hudson River to attend the season’s first Rhinebeck Farmer’s Winter Market. Held in the friendly confines of the Rhinebeck Town Hall, this market is rich with possibilities. On this outing we were enamored with the vegetables we found at Healthway Farms from Highland, New York. They had on display several varieties (and colors) of potatoes, great-looking root vegetables–radish, turnips, shallots, onions, garlic, carrots, beets and celery root. We selected some spuds, a few shallots, carrots and some beets–and the deeply, colorful turnips you see above.
I was excited to have these turnips because I had just a few days earlier spoken with my friend and HandPicked Nation contributor Chef Glady, aka Gladys Rabiner. I love her way with ingredients and food in general. When I mentioned winter and root vegetables (and more specifically, turnips) she promised me she’d send me a ‘can’t lose’ recipe for turnips.
And she did.
I’ve always thought of root vegetables, those delectable winter treats, as something to heat up, either in a soup, or in a roasting pan, but this turnip salad makes a wonderful accompaniment to that lamb shank or pot roast that you may be serving over the holidays.
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Chef Glady's Turnip Salad
2 turnips
1/2 sweet onion
olive oil
salt and pepper
Method
Peel one or two turnips and 1/2 a sweet onion. Shred by hand or in your food processor with the shredding blade. Drizzle olive oil, sprinkle salt and pepper and two chopped scallions. Toss together and serve as a lovely refreshing salad with a warm baguette and some sweet French butter.
Have you ever used turnips in a salad recipe? Try this one and let me know what you think.
Photo credit: Craig McCord
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