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1 Cortland Apple, core removed
1 Purple Top Turnip
1 head Lettuce, washed & chopped
1 tsp ground Coriander
1 ½ Tbsp White Wine Vinegar
5 Tbsp Extra Virgin Olive Oil
Roasted Butternut Squash Seeds (see tip)
Zest and Juice of one Lime
¼ tsp ground Cinnamon
¼ Onion, thinly sliced
½ tsp Sea Salt
½ tsp ground Cumin
Using a mandoline or sharp chef’s knife, slice the turnip and apple very thinly.
In a medium sized bowl, whisk together 3 tablespoons extra virgin olive oil with the lime zest, juice, 1 tablespoon white wine vinegar, cumin, coriander, cinnamon and sea salt.
Add the turnips and onion and let marinate for 1 – 2 hours.
In a large salad bowl, combine the lettuce, marinated turnips, onion and apple slices.
Drizzle with the remaining olive oil, vinegar, sea salt and pepper, to taste, and toss to coat. Garnish with roasted butternut squash seeds and serve.
