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Categories: Quick and easy, Salads, Vegetarian

Turnip and red pepper salad

Turnip and red pepper salad
Los Angeles Times

Alain Cohen holds out a gorgeous spiral-shaped loaf of challah, the color of cherry wood. On the top of the bread is a graceful open hand made of dough. Cohen and his baker, Yuri Amsellen, have been experimenting again. From ... Read more

Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad | Serves 8
Note: Adapted from Got Kosher? Provisions.
  • 2 turnips
  • 1 small red bell pepper
  • 1 tablespoon plus 3/4 teaspoon salt, divided, more to taste
  • Juice of 1 lemon

Step 1Stem the turnips, then peel their white outer skin, leaving as much of the purple skin attached as possible. Quarter the turnips lengthwise, then slice them lengthwise as thinly as possible, no thicker than one-eighth inch, preferably on a mandoline.

Step 2Stem and seed the bell pepper and slice similarly into very thin lengthwise strips.

Step 3In a large bowl, combine the turnip and pepper slices. Sprinkle 1 tablespoon salt over the slices and toss to completely combine. Set the mixture aside for at least 30 minutes, preferably an hour, until the slices are wilted.

Step 4Place the wilted slices in a colander and run under cold water to remove all traces of salt. Drain and place in a medium bowl.

Step 5Stir in the lemon juice and remaining salt. Taste and adjust the seasoning as desired. Refrigerate at least 30 minutes before serving.

Each serving:
13 calories; 0 protein; 3 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 457 mg. sodium.
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