Bowl of Turnip & Pickle Salad
(click to enlarge)

Turnip & Pickle Salad


Latvia   -   rāceņu un marinētu gurķu salāti
Makes:
Effort:
Sched:
DoAhead:  		 10 oz
**
20 min
Yes		 A fairly assertive accent or appetizer salad. Easy to make and can be refrigerated several days. It improves with a night in the fridge.

4
1/4
1/4
3
3
4
oz
t
t
oz
oz
oz
Turnip (1)
Salt
Sugar
Pickle (2)
Apple (3)
Sour Cream
Make   -   (20 min)
  1. Peel TURNIP and trim top and bottom. Slice and cut into small dice . Pulse in a food processor until it looks grated. Toss thoroughly with Salt and Sugar.
  2. Slice Pickles and cut into small dice. Add to Turnip.
  3. Peel APPLE and cut into small dice. Add to Turnip.
  4. Mix All Items with Sour Cream.
  5. Serve cold.
NOTES:

  1. Turnip:

      This should be a White Turnip. The pattern recipe called for grating it, but I prefer the Mini-Prep processor, which takes only seconds and gives a better texture.

  2. Pickles:

      Medium size medium tart pickles work well here. Some still come from Poland, but by far the most come from India now.

  3. Apple:

      A medium tart Apple, such as Granny Smith, is best here.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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