Separate the bulb from the leaves of <quantity>1</quantity> turnip. Trim and peel the bulb

Slice thin with a mandoline

Finely dice the sliced bulb and place it in a bowl

Add <quantity>20<unit>ml</unit></quantity> of red wine vinegar

Season with salt and black pepper powder to taste

Finely chop <quantity>60<unit>g</unit></quantity> of parsley

Grate <quantity>1</quantity> garlic clove

Add <quantity>20<unit>g</unit></quantity> of capers and chop. Add to a bowl

Trim the stalks of the turnip leaves, make a roll and finely slice them. Add to the parsley bowl

Add the turnip

Add <quantity>50<unit>ml</unit></quantity> of olive oil and mix

Salt to taste

Add <quantity>50<unit>ml</unit></quantity> of olive oil and mix. The turnip salsa verde is ready

Enjoy it in your favorite sandwich or with your sunday roast chicken