I was on the phone with my sister Denise the other day and she told me about a fabulous salad she created for some family catering. The way she described it reminded me of a carpaccio which I absolutely love. The turnip cut very thinly with a mandoline will absorb all the juices from the dressing making it ever so tender and delectable. This recipe is definitely one of my favorite raw recipe. It's very elegant as well. Ideal as an appetizer.
Serves 1 as a main meal
Ingredients
1 small young turnip, sliced paper thin with a mandoline or potato peeler if you don't own a mandoline.
3 cups Baby arugula
1 small young pear, sliced paper thin
1/2 cup almonds, soaked over night and pulsed 5-6 times in your food processor or until crumbly (it's not absolutely necessary that they soak over night but they are much more tender and will resemble more of a hard cheese texture rather then a nut)
Olive oil
Lemon juice
Salt and pepper
Instructions
Place one layer of turnips on a plate. Drizzle with olive oil and fresh lemon juice, season with salt and pepper. On top of turnips, add on layer of arugula. On top of arugula add one layer of pears and continue these 4 steps until you have no more ingredients. Let the salad marinate for 5 minutes and serve.
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