Turnip, Cured Ham and Arugula Salad

Name: Turnip, Cured Ham and Arugula Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Turnip; 1 bag Arugula; 1 Cured ham; 1 tsp Grainy mustard; 1 tsp Extra virgin olive oil; 1 Krazy Salt; 1 tbsp Extra virgin olive oil; 2 tsp Balsamic vinegar (or wine vinegar); 1 Krazy Salt

cookpad.japan @cookpad_jp

I tried to recreate an appetizer I ate at a certain Italian restaurant. This is a large dish version for sharing at home.

Make it just before eating.
Note 1: Taste it and adjust the amount of Krazy Salt you add to the turnip and salad. If you are using a small amount of ham, it's fine to add a lot of salt.
Note 2: Add the oil last (as a coating). It slightly prevents the salad from becoming watery. Recipe by Kechauru recipe

I tried to recreate an appetizer I ate at a certain Italian restaurant. This is a large dish version for sharing at home.

cookpad.japan @cookpad_jp

I tried to recreate an appetizer I ate at a certain Italian restaurant. This is a large dish version for sharing at home.

Saved

Ingredients

2 servings

1 largeTurnip
1 bagArugula
1Cured ham
Turnip pre-seasoning
1 tspGrainy mustard
1 tspExtra virgin olive oil
1Krazy Salt
Arugula dressing
1 tbspExtra virgin olive oil
2 tspBalsamic vinegar (or wine vinegar)
1Krazy Salt

Saved

Steps

1

Peel the turnip and cut into quarters. Cut horizontally into thin slices. Roughly chop the arugula, and let it soak in water until crispy.
2

Put the well-drained arugula in a bowl, and add the Krazy Salt, balsamic vinegar and olive oil in that order (see Note 2 in the Helpful Hints section), mixing with each addition.
3

Place the dressing-covered arugula on a plate. Put the turnip into an empty bowl and mix it with the dressing.
4

Place the turnip on top of the arugula, then gently top with the ham to finish.