Salad Turnips

Shaved Turnip Salad With Arugula and Prosciutto


  • 4 teaspoons red wine vinegar

  • 1/4 teaspoon fine sea salt

  • 2 teaspoons honey

  • 1/4 cup extra virgin olive oil

  • Pepper

  • 4 small turnips

  • 8 cups arugula

  • 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.

Braised Salad Turnips


  • 1 lb salad turnips, cleaned and cut into 1 inch thick wedges, and greens chopped

  • 2 tablespoons butter

  • Salt

  • Splash of white wine vinegar


  1. Melt butter in a heavy saucepan. Add turnips and cook until nicely browned on all sides.

  2. Stir in greens and let wilt for a minute or two.

  3. Add a dash or salt and a splash of vinegar.


Rack of Lamb with Baby Turnips and Mint Salsa Verde


  • 1 pound small cipolline or pearl onions

  • Kosher salt

  • 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

  • Freshly ground black pepper

  • 1 tablespoon plus 1 cup olive oil

  • 1 pound salad turnips, stems trimmed, halved or quartered if large

  • 1 cup (packed) fresh cilantro leaves

  • 2 1/2 cups (packed) fresh mint leaves, divided

  • 1 small shallot, finely chopped

  • 1 garlic clove, finely grated

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

  • 3 tablespoons (or more) red wine vinegar, divided


  1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

  2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

  3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

  4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

  5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.


Turnips with Garlicky Breadcrumbs and Parmesan


  • 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

  • 2 garlic cloves, finely chopped

  • 1/2 cup panko (Japanese breadcrumbs)

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 lemon

  • 2 cups parsley leaves with tender stems

  • Grated Parmesan (for serving)

  • Kosher salt


  1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

  2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

  3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

  4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.


Crunchy Turnip, Apple, and Brussels Sprout Slaw


  • 3 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 teaspoon finely grated peeled ginger

  • Kosher salt, freshly ground pepper

  • 2 small white turnips, peeled, cut into matchsticks

  • 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks

  • 4 ounces brussels sprouts, leaves separated

  • 1 teaspoon poppy seeds, plus more


  1. Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.