Shaved Rutabaga and Turnip Salad With Scallions

Shaved root vegetables lightly dressed with a simple rice wine vinegar based vinaigrette make for a very tangy, crisp salad. I used only rutabaga so my version didn’t have any of the bitterness of the turnip.

It was very easy to make but I didn’t care for the instructions that have you prepare a certain weight of vegetable - only to use just a portion of it in the salad - and then have you measure the volume of the shaved pieces! (I estimated this). I would have preferred that the required weight was provided at the start. I used a little less oil as I like a 2:1 ratio of oil to vinegar in dressings.

I found that both the texture and flavour of this salad improved upon standing for a few hours (not just the 20 minutes mentioned in the recipe) so would make a great make-ahead dish.