White Turnip Salad
Flavor accented with whole grain mustard.
10min
82kcal
512mg
- Nutrition facts are for one serving.
- Time to soak in flavor not included in the cooking time.
Ingredients(Servings: 2)
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.
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Lightly sprinkle on and massage in a dash of salt, and set aside for juices to be extracted. Quickly squeeze out excess moisture.
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Devein the shrimp, add (A) to boiling water, boil the shrimp, then drain.
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Mix together (B) to prepare the dressing, add in order (3), then (2) and dress all ingredients.
Cooking Basics
Shrimp - deveining
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.
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