2-pound piece cabbage2-1/2 Tbsp red-wine vinegar One bunch of turnips 3/4 tsp salt 1/3 cup packed fresh flat-leafed parsley leaves 5 Tbsp extra-virgin olive oil 1-1/2 tsp Dijon mustard

Cut cabbage into thin shreds and chop turnips and parsley. In a small bowl, whisk together mustard, vinegar, and salt until combined. Add oil in a slow stream, whisking until emulsified. In a large bowl toss together cabbage, turnips, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.

recipe adapted from www.epicurious.com, originally found in Gourmet, March 1999