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Turnip and Orange Salad

Ingredients

Preparation

  1. This salad is Tunisian

    Step 1

    Wash 1 pound very young, tender turnips and slice them very thinly. Macerate for an hour in a mixture of 3 tablespoons extra-virgin olive oil and the juice of 1 bitter Seville orange or 1 grapefruit, or with a mixture of orange and lemon juice (the dressing needs to be sharp), with a crushed clove of garlic, salt, and pepper. A pinch of ground chili pepper is optional.

    Step 2

    Serve as it is with a few sprigs of parsley, or add a chopped-up orange.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternTurnipRoot VegetableVegetableOrangeCitrusFruitGrapefruitLemonGarlicParsleyHerbs & SpicesSideStarterLunchDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasyNo-CookCookbooks
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