Equipment
Ingredients
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g honey
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Salad Base
- 200 g baby turnips, peeled and scrubbed
- 100 g arugula, washed and thoroughly dried
- 80 g prosciutto di parma, torn into bite-sized ribbons
- 30 g parmigiano-reggiano, shaved
Nutrition (per serving)
Method
In the large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, kosher salt, and black pepper until completely emulsified and slightly thickened.
Using the mandoline slicer set to the thinnest setting, carefully shave the peeled turnips into paper-thin, translucent rounds.
Add the dry arugula and shaved turnips directly into the mixing bowl with the vinaigrette. Toss gently using tongs to ensure all leaves and root slices are lightly and evenly coated.
Transfer the dressed mixture to a serving platter. Drape the torn pieces of prosciutto elegantly over the top, folding them lightly to create volume, and garnish with the shaved Parmigiano-Reggiano.
Chef's Notes
- For maximum crispness, soak the shaved turnips in ice water for ten minutes before assembling, ensuring you dry them completely to prevent a watered-down dressing.
- Tear the prosciutto by hand rather than cutting it with a knife. The jagged edges create more visual volume and an appealing rustic texture on the plate.
- Dress the salad immediately before serving. Arugula is a delicate green that will wilt rapidly when exposed to the acid and salt in the vinaigrette.
- If your turnips have fresh, unblemished greens attached, thoroughly wash and roughly chop a handful to toss in with the arugula for zero-waste cooking and extra earthiness.
Storage
Refrigerator: 4 hours — Best eaten immediately. Will become excessively wilted if stored after dressing.
