Winter leaf & parsnip salad with walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 10 with other dishes
Skip to ingredients
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)
Method
- STEP 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.
- STEP 2
Put all the leaves, parsnips and nuts into a large serving bowl.
- STEP 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.
