Matchstick Salad

Name: Matchstick Salad
Ingredients: 1 bunch salad turnips (1 lb | 455 g), cut into matchsticks; 3 medium turnips or 1 large rutabaga (1 lb | 455 g), ends trimmed, peeled, cut into matchsticks; 2 oz (55 g) Parmesan, shaved with a vegetable peeler or grater; 2 oz (55 g) Parmesan, shaved with a vegetable peeler or grater; 1 bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; Big pinch of salt; ½ cup (120 ml) olive oil; 2 lemons (3 fl oz | 90 ml), zest and juice; 1 or 2 apples (1 lb | 455 g), unpeeled, cut into matchsticks; 2 kohlrabi (1 lb | 455 g), ends trimmed, peeled, cut into matchsticks; 4 carrots (various colors are nice) (1 lb | 455 g), cut into matchsticks; 3 medium turnips or 1 large rutabaga (1 lb | 455 g), ends trimmed, peeled, cut into matchsticks

Turnip, Carrots, Kohlrabi, w/Lemon, Parmesan, and Parsley

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

I like this salad to have similar shaped vegetables. It doesn’t have to be matchsticks; could be wedges or half-moons, or a mix. Bottom line: don’t let the knife work dissuade you from making the salad. As long as you get the vegetables into bite-size units, you’ll be good.

For the variations, you can use the same proportion of vegetables or stick with only turnip or rutabaga. The key is to have a nice dose of fat and brightness to balance the brassica flavor.

Ingredients

Side dish
Gluten-free
Vegetarian

Ingredients

Method