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Winter leaf & parsnip salad with walnuts

Winter leaf & parsnip salad with walnuts

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal132
fat10g
saturates1g
carbs8g
sugars4g
fibre3g
protein3g
low insalt0.02g
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Ingredients

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.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.2 ratings
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