Fennel & Turnip Salad Recipe

Fennel & Turnip Salad Recipe

Ingredients:

1/2 teaspoon of seasalt
1 c of arugula (fresh)
1 c of chopped parsley (fresh)
1/2 c of almonds
Fresh ground pepper (black)
1 teaspoon of dried mustard
1 Tablespoon of grated ginger (fresh)
1 teaspoon of grated peel of lemon
1 teaspoon of grated peel of orange
1/3 c of orange-flavored juice
1/2 teaspoon of honey
1 teaspoon of vinegar cider
3 Tablespoons of oil (olive)
1 Tablespoon of shallots; minced
2 peeled navel-oranges; remove pitts
3 fennel bulbs
4 turnips (small)

Instructions:

Have turnips scrubbed thinly into 1/2″ pcs, add into salted boiling water for 15-20 mins ’til tender. You trim off stalks of fennel bulb. You cut one slice from bottom then peel outer layer off. Slice fennels diagonally across grain then set them aside.

Have oranges separated onto sections then slice them thinly into triangular pcs. Combine pepper, salt, mustard, ginger, fruit peels, juice, honey, vinegar & oil.

Have almonds toasted in oven about 7 mins at four hundred degrees Fahrenheit. Chop them into pcs. HAve everything combined then toss them together. You add the arugula & parsley.

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