Salad of Turnips with Asparagus Tips

Ingredients

• 4 medium Turnips
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Olive oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
• 1 pound Asparagus tips
• 1/4 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/4 cup French dressing (Quantity estimated (not specified in original recipe))
• 4 cups Shredded lettuce (Quantity estimated (not specified in original recipe))
• 1/2 cup Peas (or flageolets or wax beans) (Quantity estimated (not specified in original recipe))
• 6 medium Radishes

Instructions

1. 1Peel the turnips. Place the turnips in a pot and cover with water. Add salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain the turnips and let them cool slightly. Cut out the centers of the turnips, forming cups.
2. 2Sprinkle the inside of the turnip cups with olive oil and a few grains of salt. Let the oil be absorbed. Pour a little lemon juice over the cups.
3. 3Cook the asparagus tips in boiling salted water until tender-crisp, about 3-5 minutes. Drain and let cool.
4. 4Arrange the turnip cups on shredded lettuce. Fill the cups with the cooked asparagus tips. Mix the asparagus with mayonnaise or French dressing, as desired. Alternatively, use peas, flageolets, or wax beans, cut fine, instead of asparagus. Garnish with radishes.