Pickled Turnip And Turnip Greens Salad

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.

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.

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.)

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.

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.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.