This tastes great anytime, but with this week’s fresh turnips and baby carrots, it will be awesome!! To toast nuts, put in a 300° oven for about 10 minutes, until fragrant, or heat in an ungreased skillet over low heat until fragrant, stirring a lot. Make extra and refrigerate for other uses.
2 c chopped, sliced or grated Japanese turnips
1 c chopped, sliced or grated carrots
1/2 c chopped fresh herb, or more; one type or a combination
2 t capers, rinsed; or finely chopped olives or pickles
1/4 c coarsely chopped, toasted walnuts
1 T vinegar
3 T extra-virgin olive oil, or other salad oil
salt and pepper, to taste
1. Combine turnips, carrots, herb(s), capers, and walnuts in a bowl. Drizzle with the vinegar, oil, salt, and pepper. Toss gently to combine. Taste for seasonings. You may want to add more vinegar and/or oil.