Winter leaf & parsnip salad with walnuts

Winter leaf & parsnip salad with walnuts

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(1 ratings)

Prep: 15 mins Cook: 25 mins Plus cooling

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal132
  • fat10g
  • saturates1g
  • carbs8g
  • sugars4g
  • fibre3g
  • protein3g
  • salt0.02g
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Ingredients

  • 4 parsnip, sliced into 1cm rounds

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp vegetable oil
  • 100g walnut halves

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 3 large heads chicory or radicchio, leaves separated

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 200g mixed salad leaves, such as baby spinach and watercress
  • John Torode's vinaigrette (see below)

    Vinaigrette

    vin-uh-gret

    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

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.

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