Turnip, Celery, Apricot, and Ginger Slaw

Crunchy raw turnip julienne is salted to “cook” slightly, then tossed with strips of apricot and celery heart in a combination as versatile as it is unlikely. Try the salad as a bright first course alone, as a snappy side for hot or cold seafood or poultry, or as complement to a vegetarian grain entree. Choose deep orange, tartsweet dried apricot halves (usually from California), not the supersweet plump, whole imported apricots.