Equipment
Ingredients
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 5 g honey
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Salad Base
- 200 g baby turnips, peeled and scrubbed
- 100 g arugula, washed and thoroughly dried
- 80 g prosciutto di parma, torn into bite-sized ribbons
- 30 g parmigiano-reggiano, shaved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 205 kcal
- Protein
- 9 g
- Carbohydrates
- 6 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 534 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 5 mg
- Potassium
- 319 mg
- Calcium
- 147 mg
- Iron
- 0.9 mg
- Magnesium
- 21 mg
- Phosphorus
- 79 mg
- Zinc
- 0.5 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.3 mg
- Folate
- 33 mcg
- Water
- 75 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In the large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, kosher salt, and black pepper until completely emulsified and slightly thickened.
Using the mandoline slicer set to the thinnest setting, carefully shave the peeled turnips into paper-thin, translucent rounds.
Add the dry arugula and shaved turnips directly into the mixing bowl with the vinaigrette. Toss gently using tongs to ensure all leaves and root slices are lightly and evenly coated.
Transfer the dressed mixture to a serving platter. Drape the torn pieces of prosciutto elegantly over the top, folding them lightly to create volume, and garnish with the shaved Parmigiano-Reggiano.
Chef's Notes
- For maximum crispness, soak the shaved turnips in ice water for ten minutes before assembling, ensuring you dry them completely to prevent a watered-down dressing.
- Tear the prosciutto by hand rather than cutting it with a knife. The jagged edges create more visual volume and an appealing rustic texture on the plate.
- Dress the salad immediately before serving. Arugula is a delicate green that will wilt rapidly when exposed to the acid and salt in the vinaigrette.
- If your turnips have fresh, unblemished greens attached, thoroughly wash and roughly chop a handful to toss in with the arugula for zero-waste cooking and extra earthiness.
Storage
Refrigerator: 4 hours — Best eaten immediately. Will become excessively wilted if stored after dressing.
Troubleshooting
Turnip slices are too thick and rigid
Cause: Mandoline setting too wide or uneven knife cuts
Fix: Cut the thick slices into thin julienne strips so they are still palatable raw
Prevention: Test the mandoline blade setting on a single slice before processing the whole batch
Salad is soggy and limp
Cause: Greens were wet before dressing, or salad sat too long after being dressed
Fix: Cannot be fixed once fully wilted; serve immediately to prevent further degradation
Prevention: Use a salad spinner to dry greens completely and dress immediately before serving
Dressing tastes overly acidic or sharp
Cause: Lemons were highly tart or oil to acid ratio was skewed
Fix: Whisk in an extra half-teaspoon of honey and a splash more olive oil
Prevention: Taste the vinaigrette with a leaf of arugula before dressing the whole batch
Cultural Context
Treating raw root vegetables like carpaccio is a hallmark of Mediterranean culinary philosophy, celebrating fresh, seasonal ingredients with minimal intervention. The combination of sweet, sharp, and savory elements creates a perfect balance that cuts through rich main courses. Prosciutto di Parma paired with peppery greens traces back to traditional Tuscan and Emilian tables where contrasting flavors are deeply revered.
