TURNIP VINAIGRETTE
A special vinaigrette to accompany white meats and fish, whether hot or cold. As with all vinaigrettes, the order of incorporation of ingredients and standing times are important.
Each dressing should have only one star!
An unusual vinegar (balsamic, sherry, raspberries, truffles, etc.) or an unusual oil (walnuts, hazelnuts, sesame, etc.) or a surprise ingredient (herbs, fruits, vegetables, cheese, honey, etc. ) but certainly not all 3 at the same time!
If an unusual vinegar is used as a star, the oil must be basic (olive, sunflower, grapeseed) and no surprise ingredients will be added. If an unusual oil is used as a star, the vinegar must be basic (cider, wine) and no surprise ingredients will be added. If a surprise ingredient is featured, vinegar and oil should be basic!
So every day has its own special vinaigrette!
Per person :
1 large turnip, peeled and finely chopped
Salt and pepper
1 tbsp cider vinegar
1 tbsp olive or sunflower oil
Once the turnip has been chopped, continue to chop it with a knife as finely as possible. Place in a salad bowl, season with salt and pepper and mix well. Leave to stand for a few minutes until the mince becomes moist (5 to 6 min). Then add the vinegar, mix and set aside for at least 10 min. Add the oil, mix and the vinaigrette is ready!
Nice kitchen to all, Régine