I'm always looking for a new salad recipe, especially in the colder months, and before the garden is ready. This is just delightful with almost any meat, fish or poultry.
3 or 4 medium turnips
2 stalks celery
2 green onions, with bottoms trimmed but green parts left on
1/2 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
2 tablespoons capers, drained
1 teaspoon chopped fresh sage
1 tablespoon chopped fresh parsley
1. Peel the turnips and cut first into quarters, then into very thin strips. Place in a medium saucepan, add enough water to cover, and bring to a boil over medium high heat. Blanch until just tender, 2-3 minutes, drain and set aside in a large bowl.
2. Slice celery and green onions at a sharp angle and as thinly as possible. Add to the bowl of turnips.
3. In a medium bowl, combine the buttermilk, oil, lemon juice, salt and pepper. Mix until smooth. Add the capers, sage, and parsley and stir gently. Pour dressing over the turnip mixture, toss gently, and serve.
Lets go to Miz Helen's Country Cottage for Full Plate Thurday. See you there!