Pickled Turnip and Turnip Greens Salad
Photo: Annabelle Breakey
Whether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.
How to Make It
Step 1
1
Trim greens from turnips, discard any discolored leaves, and trim tough stems. Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.
Step 2
2
Peel turnips and thinly slice on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.
Step 3
3
Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)
Step 4
4
Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in a medium nonreactive bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.
Step 5
5
Lift ice from turnips, then drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.
Step 6
6
*Find turnips with greens at well-stocked grocery stores and farmers' markets. Or buy trimmed turnips plus 3 oz. (5 heaping cups) bagged turnip greens or mustard greens.
Ingredients
3 bunches Tokyo turnips with greens* or 2 medium purple-top turnips with greens
1 3/4 teaspoons kosher salt, divided
1/3 cup distilled white vinegar
5 teaspoons sugar
1 teaspoon apricot jelly or jam
Directions
Step 1
1
Trim greens from turnips, discard any discolored leaves, and trim tough stems. Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.
Step 2
2
Peel turnips and thinly slice on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.
Step 3
3
Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)
Step 4
4
Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in a medium nonreactive bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.
Step 5
5
Lift ice from turnips, then drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.
Step 6
6
*Find turnips with greens at well-stocked grocery stores and farmers' markets. Or buy trimmed turnips plus 3 oz. (5 heaping cups) bagged turnip greens or mustard greens.
