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EatSmarter exclusive recipe

Turnip Salad with Sprouts

and Pumpernickel

Recipe development: EAT SMARTER
Turnip Salad with Sprouts

Turnip Salad with Sprouts - Pure spring—natural flavors in an exquisite combination

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150
calories
Calories
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
4 ounces Snow pea
Salt
1 ½ pounds Turnip
2 Carrots (about 200 grams)
2 ounces Pea shoots
1 ounce Beet sprouts
2 ½ tablespoons white Balsamic vinegar
Pepper
3 tablespoons walnut oil
8 Pumpernickel rounds (about 80 grams)
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Kitchen utensils

1 Pot (with lid), 2 Bowls, 1 Sieve, 1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Salad server, 1 Mandoline

Preparation steps

Step 1/9
Turnip Salad with Sprouts preparation step 1

Rinse snow peas, remove strings and cut in half diagonally.

Step 2/9
Turnip Salad with Sprouts preparation step 2

In a pot, bring 1-2 liters (approximately 1-2 quarts) of water and salt to a boil. Blanch snow peas until bright green and crisp-tender, about 2 minutes. 

Step 3/9
Turnip Salad with Sprouts preparation step 3

Drain snow peas, plunge into a bowl of ice water and drain again.

Step 4/9
Turnip Salad with Sprouts preparation step 4

Peel turnips and carrots. Halve the turnips.

Step 5/9
Turnip Salad with Sprouts preparation step 5

Cut carrots and turnips on a mandoline into very thin slices and place in a bowl.

Step 6/9
Turnip Salad with Sprouts preparation step 6

Season the vegetable slices lightly with salt, massage briefly with hands and let stand for 10 minutes.

Step 7/9
Turnip Salad with Sprouts preparation step 7

Meanwhile, rinse pea shoots, shake dry and cut in half. Rinse  the sprouts under hot water and drain.

Step 8/9
Turnip Salad with Sprouts preparation step 8

Drain the carrot mixture, collecting the liquid in a large bowl. Add 2 tablespoons of vinegar to the bowl, season with salt and pepper and whisk in the oil until emulsified. 

Step 9/9
Turnip Salad with Sprouts preparation step 9

Add the carrot mixture and snow peas to the vinaigrette and toss well to combine. Season with salt, pepper and remaining vinegar, then add the sprouts and pea shoots. Serve with pumpernickel.

Additional advice