Winter leaf & parsnip salad with walnuts
- Preparation and cooking time
- Plus cooling
- Serves 10 with other dishes
John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
- 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.
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.