Ray’s Turnips in the New York Times

Greenmarket customer and food writer Melissa Clark discovered Ray’s turnips and created this beautiful raw salad with arugula and prosciutto. Read the full article in her New York Times column, A Good Appetite.

photo © Andrew Scrivani for The New York Times

Shaved Turnip Salad With Arugula and Prosciutto

Published: New York Times, November 28, 2011

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.

Leave a Reply