Turnip, Carrot and Apple Salad

• 4 tablespoons fresh lemon juice or apple cider vinegar, or mixture
• 6 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• 1 tablespoon sugar
• 1½ teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 4 medium purple-top turnips, peeled and coarsely grated
• 3 large carrots, peeled and coarsely grated
• 2 large Granny Smith apples, peeled, cored and coarsely grated
• 1 large red onion, peeled and thinly sliced into half-moons
• ½ cup coarsely chopped fresh parsley
• ½ cup finely minced fresh dill

 
1. In a large jar, shake together lemon juice, olive oil, garlic, sugar, salt and pepper until emulsified.
2. In a large bowl, toss turnips, carrots, apples and onions with dressing. Add parsley and dill and toss once more. Adjust salt, pepper and lemon juice as needed.
3. Cover and chill 1 hour before serving.