Tuesday, January 11, 2011

turnip poppy seed salad

Salads in the winter are a challenge. You want to use seasonal produce for fresh, crisp salads, but lots of produce isn't that great in the winter months. Turnips and apples are both available and good in the colder months. This salad combines the peppery, earthy turnip and the tart, fruity apple for a crisp, yet timely side. This would go great with some grilled wild duck breast, or a pork roast. I just had it as a healthy late-night snack to soothe my craving for crunch.

Turnip Poppy Seed Salad

2 medium turnips, peeled and cut into short matchsticks
1 granny smith apple, cored and cut into short matchsticks
Juice of 1 lemon
2 teaspoons fresh-grated ginger
1 Tablespoon Olive oil
1 teaspoon rice wine vinegar
1 teaspoon agave nectar
1 Tablespoon poppy seeds
Salt & pepper

Combine the lemon, ginger, oil, vinegar, agave, poppy seeds and salt & pepper. Whisk or put in a container with a lid and shake to emulsify. Toss with turnips and apple. You can serve this right away or let it chill and marinate for awhile.

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