1/2 lb scarlet turnips, sliced into thin 1/2 inch pieces1/4 cup lemon juice1 tbsp olive oil2 tbsp harissa (You can find harissa at many grocery stores, perhaps in the north African or Middle Eastern section.)
pinch salt
Toss all the ingredients together in a bowl and serve raw, with couscous if you’d like.
Recipe by customer Rossanna
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This recipe was most recently featured in
Boston Organics Newsletter No. 39 of 2013.