Turnip Salad with Lemon and Mint

2 large turnips, peeled if desired, but not necessary
1 teaspoon lemon zest
1 Tbs lemon juice
1/2 teaspoon salt
10 mint leaves, chopped or sliced thin
2 Tbsp extra virgin olive oil

Grate the turnips on a box grater, or slice thinly, and place in a large mixing bowl. Add lemon zest, lemon juice, mint, salt and olive oil. Let sit for 15 to 30 minutes. Drain any excess liquid if needed.

adapted from a radish salad from www.simplyrecipes.com

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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