Peel the turnips and slice them into thin slices or cut them very thinly with a knife. Also slice / cut the radishes into thin slices. Put the turnip slices in a bowl, season with salt and leave to stand for a few minutes. Then pour off the drawn water and arrange the May turnips either on individual plates or on a larger plate like a carpaccio. Then mix the two types of vinegar with sugar and, if necessary, salt until the spices have completely dissolved. Then stir in the oil to create an emulsion. Season again and season if necessary. Pour half of the dressing over the May turnips. Then spread the slices of radish over the top. Pour the rest of the vinaigrette on top. Sprinkle with chives and grind black pepper over them.
Tastes great with grilled or pan-fried meat and is therefore also a great low-carb meal.
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