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.
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http://www.bbcgoodfood.com/recipes/47614/
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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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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
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- You get an online binder, where you can store all your favourite recipes and create menus.
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26 March 2010
Elizabeth rated this recipe
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