- 4 parsnip, sliced into 1cm rounds
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
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
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)
A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
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.
Put all the leaves, parsnips and nuts into a large serving bowl.
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.
Whisk 1 tbsp Dijon mustard and 5 tbsp red wine vinegar together. Still whisking, add 1 tsp walnut oil and 250ml extra virgin olive oil, then season to taste. Will keep for 1 month in an airtight jar.