An interesting mix of textures and a good side dish. Also good as a sandwich filling.

1 medium onion
2 T extra-virgin olive oil
1 large turnip or radish, or several small ones
2 hard boiled eggs
salt, to taste
ground black pepper, optional

1. Peel onion, cut in half along the equator. Cut into slices. Sauté in olive oil until golden, about  7 or 8 minutes.

2. Meanwhile, peel turnip or radish (if you like) and shred or grate. Peel eggs and cut into small pieces.

3. Combine shredded (grated) turnip or radish, eggs, and sautéed onions, along with any oil left in the skillet. Add salt to taste. If using turnip, you may wish to add black pepper.