Peel the turnip and cut into quarters. Cut horizontally into thin slices. Roughly chop the arugula, and let it soak in water until crispy.
Put the well-drained arugula in a bowl, and add the Krazy Salt, balsamic vinegar and olive oil in that order (see Note 2 in the Helpful Hints section), mixing with each addition.
Place the dressing-covered arugula on a plate. Put the turnip into an empty bowl and mix it with the dressing.
Place the turnip on top of the arugula, then gently top with the ham to finish.
Story Behind this Recipe
I tried to recreate an appetizer I ate at a certain Italian restaurant. This is a large dish version for sharing at home.
Make it just before eating. Note 1: Taste it and adjust the amount of Krazy Salt you add to the turnip and salad. If you are using a small amount of ham, it's fine to add a lot of salt. Note 2: Add the oil last (as a coating). It slightly prevents the salad from becoming watery.