Pickled turnip and fennel salad

Turnip (or swede), especially when it’s fresh, is delicious eaten raw. In this simple salad the raw turnip and fennel is lightly pickled in a dressing with white wine vinegar and orange juice. Serve this alongside a spicy curry or in a sandwich with roasted pork or a sharp cheddar. I bet it will convert some adamant turnip refusers!

Because of the pickly dressing this keeps well in the fridge for a couple of days.

Serves 6, as a side

1 tablespoon granulated sugar
2 tablespoons white wine vinegar
½ orange, juice only
½ teaspoon salt
½ medium turnip
1 large bulb of fennel
2 shallots
1-2 red chillies (or to taste)
A handful of mint or parsley leaves

Put the sugar, vinegar, orange juice and salt in a glass jar. Put the lid on and shake vigorously until the sugar and salt have dissolved.  

Peel the turnip. I do this with a potato peeler and you need to peel it quite generously as there is often a layer of thicker flesh beneath the skin which can be a bit tough to eat. Cut the turnip into matchstick sized pieces.

Cut the fennel bulb in half lengthways and trim off any stalks. Cut the tough centre out of the fennel, this is at the base of the bulb where it would be attached to the ground. Slice the fennel into thin, half-moon slices. Peel the shallots and cut in half lengthways and then slice into half-moons. If using the chilli then chop it into thin slices. Put the turnip, fennel, shallots and chilli in a bowl and pour over the dressing.

Finely chop the mint or parsley and stir through the salad. Leave for about 15 minutes before eating but this will keep well in the fridge for a few days, though if you plan on preparing in ahead then chop the herbs and add before serving