Turnip salad with toasted pecans

If your turnips have the greens still attached, you can use them in the salad. Otherwise try it with spinach or chard. Wild garlic would be good in place of the green garlic/onion too.

Ingredients

• 3 or 4 turnips
• 50g pecan halves or pieces, toasted in the oven or in a dry frying pan
• 2 rashers bacon (optional)
• 1 green garlic stalk or green onion, finely sliced on the bias
• salt and pepper, to taste
• 1-2 tbs balsamic vinegar
• 1-2 tbs olive oil

Method

Remove the greens from the turnips if you have them. Tear the leaves with your hands into medium to large pieces and set aside.

Slice turnips as thinly as possible (a mandoline is useful). Put into a bowl of iced water.

Prepare a simple vinaigrette: combine the vinegar with a pinch each of salt and pepper and the olive oil. Set aside.

In a non-stick pan, saute the bacon (if using) until crunchy. Remove from the pan and set aside, reserving the fat.

Add the garlic or onion to the pan and saute until tender. (If you're not using the bacon, cook in a little olive oil.) Add greens to the pan, season with salt and a splash of balsamic vinegar and cook until wilted.

Remove the turnips from the water, dry them with a kitchen towel and toss with the vinaigrette.

Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.