Mar 17, 2009
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
- Cook the bacon over low heat until almost crisp. Remove from the pan and drain on paper towel.
- Add the garlic and turnip and saute until crisp tender in the bacon grease, scraping at the bottom of the pan to deglaze.
- Add 2 tbsp of the white wine vinegar and cook 20 seconds.
- Pour the garlic and turnip mixture into a large bowl to cool slightly.
- Add the cabbage and sprinkle with the remaining vinegar.
- Add the arugula.
- Season with salt and pepper to taste.
- Toss well.
- Check seasoning. Serve.
Yummy and Crunchy