Shaved spring vegetables salad with creme fraiche and dill

My last trip to the market yielded two bunches of beautiful turnips, one very young and white, the other just turned red exteriopr and creamy white interior. They were so fresh that I didn’t want to cook them so I made this little fresh salad, adding a couple fo other veggies for colour. Turnips at this stage are very much like radishes, they have a peppery bite and the same crisp texture. I slice the vegetables on a mandolin into equally thin slices. This is important as you do not want some slices that are thick and others thin. You can buy an inexpensive mandolin style slicer at almost any grocery store and it is a good investment for the kitchen.

Once you slice everything drizzle just a bit of olive oil over, then squeeze lemon juice and sprinkle with good salt. For additional dressing I mixed creme fraiche with a bunch of fresh dill from the garden, a little salt and more lemon juice. It was a refreshing dressing that complimented the crisp and peppery turnips.

It’s always nice to mix the salad with a few leafy greens to add colour, flavour and texture.

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Ingredients:

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3 white turnips
2 red turnips
2 small carrots
4 asparagus

1-2 tablespoons olive oil
Juice from 1/2 a lemon
A sprinkling of salt

A handful of salad greens

Dressing:

1/2 cup creme fraiche
Juice from 1/2 a lemon
Salt and pepper
A handful of fresh dill, lightly chopped

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Directions:

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Slice all the vegetables on a mandolin into even thin slices and place in a bowl.

Drizzle with olive oil, add lemon juice and salt and mix to distribute the oil.

To make the dressing mix the creme fraiche with the remaining dressing ingredients and stir to combine. If the creme fraiche is too thick thin it out with a little water.

To serve: add the salad greens to the vegetables and pile onto individual plates.

Drizzle some of the creme fraiche dressing over and serve the rest alongside.

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