Recipe/Directions for White Turnip Salad

Flavor accented with whole grain mustard.

Cooking time: 10 minutes

Calories: 82kcal

Sodium: 0.5g

Nutrition facts are for one serving.
Time to soak in flavor not included in the cooking time.

Ingredients(Servings: 2)

white turnips: 2

salt: 1 g (0.04 oz.)

shrimp (peeled): 50 g (1.8 oz.)

(A)

lemon slice: 1

bay leaf: 1

(B)Dressing

whole grain mustard: 1/2 Tbsp

Kikkoman Ponzu Sauce: 1 & 1/2 Tbsp

extra virgin olive oil: 1/2 Tbsp

Directions

Cut the turnips in half lengthwise, then into 3 mm (0.1 in.) thick slices. Chop the leaves into 1 cm (0.4 in.) lengths.
Lightly sprinkle on and massage in a dash of salt, and set aside for juices to be extracted. Quickly squeeze out excess moisture.
Devein the shrimp, add (A) to boiling water, boil the shrimp, then drain.
Mix together (B) to prepare the dressing, add in order (3), then (2) and dress all ingredients.

Checkpoints

Devein Shrimp

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.