Turnip and Bacon Salad

  • 1 turnip, peeled, julienned
  • 3 large garlic cloves, minced
  • 4 slices thick sliced bacon
  • 1/3 head green cabbage, sliced in a chiffonade
  • 2 or 3 handfuls of arugula
  • 3 tbsp white wine vinegar
  • sea salt
  • cracked pepper
  1. Cook the bacon over low heat until almost crisp.  Remove from the pan and drain on paper towel.
  2. Add the garlic and turnip and saute until crisp tender in the bacon grease, scraping at the bottom of the pan to deglaze.
  3. Add 2 tbsp of the white wine vinegar and cook 20 seconds.
  4. Pour the garlic and turnip mixture into a large bowl to cool slightly.
  5. Add the cabbage and sprinkle with the remaining vinegar. 
  6. Add the arugula.
  7. Season with salt and pepper to taste.
  8. Toss well.
  9. Check seasoning.  Serve.

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