Fennel and Turnip Salad

A perfect end of summer salad with sweet fennel and salad turnips

This salad is simple and flexible — fennel and salad turnips add sweetness, as does the optional honey in the dressing.  Add sliced pears or apples for even more sweet flavors. 

Fennel and Turnip Salad

Makes one side salad for 2-4 people

INGREDIENTS

• 1 head of lettuce, leaves rinsed and chopped into bite size pieces, or 5 oz. bag of greens (arugula, lettuce mix, or spinach)
• 1 Fennel Bulb, ideally with fronds.  
• 3-6 medium sized salad turnips, halved and sliced.
• 1 small shallot or onion, sliced thin
• 1-4 cloves of garlic, minced 
• 1/8 cup (2 tablespoons) lemon juice
• 1/8 cup (2 tablespoons) extra virgin olive oil
• Sea Salt, to taste (start with 1/4 teaspoon)
• Pepper, to taste
• OPTIONAL drizzle of honey
• OPTIONAL Small handful of chopped nuts/seeds of choice (candied walnuts, roasted cashews, etc.)
• OPTIONAL sliced fruit — pears or apples
• OPTIONAL 1/4 cup feta, goat, or blue cheese, crumbled

INSTRUCTIONS

1. Add olive oil, lemon juice, optional honey, and salt to a medium – large sized salad bowl.  Mix well with whisk or fork.
2. Prepare fennel by laying the bulb on your cutting board sideways and making thin slices, cutting off the root tip and discarding first.  The results are thin half moons that look similar to chopped celery.  If the fronds are attached and fresh, chop all the way up the stem and include your fronds.
3. Add fennel, shallot/onion, garlic, and turnips to oil and lemon juice and toss.
4. This mixture can be made ahead of time and kept in the fridge for up to 3 days before using. 
5. Before serving, add in green and optional nuts and cheese and toss.
6. Serve and enjoy!

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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