Raw Turnip Tangelo Toss

• 200 grams, mild or sweet turnips such as Hakurei or Macomber, 2 large
• 2 Minneola Tangelos
• 1/2 teaspoon salt
• 4 tablespoons mild oil and vinegar dressing (example below)
• 10 caper berries OR 8 caper berries + 1/2 teas. regular capers, rinsed

1. If using a Japanese variety turnip you don't have to peel if unblemished. If some discolorations then peel.
2. Cut top off, cut in half down the middle, cut the half in half top to bottom, then thinly slice across the grain.rnCover with cold water, add the salt, and mix well. Let set about 10 minutes.
3. Zest one tangelo. Then remove peeling and pith, and section the tangelo. Save the juice. Cut sections into thirds.
4. Drain turnips and rinse. Squeeze excess water out. Add to bowl with tangelo sections.
5. Combine zest, dressing, and any juice from the tangelos. Mince 2 caper berries, throw stems out; or mince capers if using. (Caper berries are much more expensive so I like to keep for presentation. Taste of dressing should be very mild, NONspicy.)
6. Clear French Dressing-- 2 Tablespoons Rice (Sushi) Vinegar or White Wine vinegar, rn4 Tablespoons Vegetable or grape seed oil, rn1/4 teaspoon salt, rn1/4 Freshly ground white pepper

macomber, tangelos, salt, mild oil, caper

Taken from food52.com/recipes/17638-raw-turnip-tangelo-toss (may not work)