This spicy, crunchy and refreshing spring salad will leave you wishing you'd made twice as much. Proportions below are flexible; improvise as you wish. Keep in mind that the turnips and watercress can be quite pungent; balance their bite with the cooling purple cabbage. Grating the turnips and cabbage rather than slicing will alter the texture of the salad in a delightful way; either method creates a vibrantly colorful and healthy dish.
Salad:
2 cups turnips, thinly sliced or grated
2 cups purple cabbage, thinly sliced or grated
2 tablespoons leek, thinly sliced (use the green part too)
2 handfuls watercress
Dressing:
fresh squeezed juice of 2 or 3 lemons
olive oil to taste
sea salt to taste
Arrange vegetables on a platter; sprinkle with fresh lemon juice, olive oil and sea salt to taste and serve. Or toss salad in a bowl with dressing just before serving.
