Winter leaf & parsnip salad with walnuts

Winter leaf & parsnip salad with walnuts

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Cooking time

Prep: 15 mins Cook: 25 mins Plus cooling

Skill level

Easy

Servings

Serves 10 with other dishes

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
132
protein
3g
carbs
8g
fat
10g
saturates
1g
fibre
3g
sugar
4g
salt
0.02g

Ingredients

  • 4 parsnips, sliced into 1cm rounds
  • 2 tbsp vegetable oil
  • 100g walnut halves
  • 3 large heads chicory or radicchio, leaves separated
  • 200g mixed salad leaves, such as baby spinach and watercress
  • John Torode's vinaigrette (see below)

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Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
  2. Put all the leaves, parsnips and nuts into a large serving bowl.
  3. Make the vinaigrette according to the recipe below and serve on the side – this way your guests can add their own dressing, and your salad won’t go soggy if it’s not eaten straight away.

Recipe from Good Food magazine, December 2009

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