Winter leaf & parsnip salad with walnuts
John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
Difficulty and servings
Serves 10 with other dishes
Preparation and cooking times
Prep 15 mins
Cook 25 mins
plus cooling
Vegetarian
1 of 5-a-day
- 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.
John's vinaigrette
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.
Per serving
132 kcalories, protein 3g, carbohydrate 8g, fat 10 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.02 g
Recipe from Good Food magazine, December 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/47614/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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)
Buy ingredients
Search Good Food
Get the free BBC Good Food app
Difficulty and servings
Serves 10 with other dishes
Preparation and cooking times
Prep 15 mins
Cook 25 mins
plus cooling
Vegetarian
1 of 5-a-day
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)
Per serving
132 kcalories, protein 3g, carbohydrate 8g, fat 10 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.02 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
26 March 2010
Elizabeth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.