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Parsnip Salad with Hazelnut Vinaigrette

Written By Unknown on dimanche 3 mars 2019 | mars 03, 2019


Parsnip Salad with Hazelnut Vinaigrette

Parsnip Salad with Hazelnut Vinaigrette and Roasted Mushroom Salad with Bacon

 

In the early summer, try substituting the parsnips with asparagus. The green
asparagus does need to be precooked—15 minutes in the oven. Parsnip coins
are just as good warm as cold.

4 portions

approx. 1 lb (500g) parsnips
approx. ¼ lb (150 g) Parma ham (or Prosciutto di Parma)
sea salt flakes
freshly ground pepper
1 can green lentils (14 oz / 400 g)
2 pears
1 head frisée lettuce
1 endive
Dressing
2 oz (50 g) hazelnuts
2 tbsp balsamic vinegar
4 tbsp hazelnut- or walnut oil
sea salt flakes
freshly ground pepper
1. The dressing: Roast the nuts in a dry, hot pan. Rub the shell of the nuts
off between paper towels. Coarsely chop the nuts. Mix together the
ingredients for the dressing.
2. Preheat the oven to 425˚F (225˚C). Peel the parsnips and cut into
approximately 4-inch pieces. Lay them directly into water with lemon juice
so they don’t darken.
3. Boil the parsnips for about 6 minutes in lightly salted water or until just
tender.
4. Cut the ham in slices lengthwise (if not precut). Wrap a slice around
every piece of parsnip. Lay the parsnips out on a baking sheet lined with
parchment paper. Roast in the middle of the oven for about 15 minutes.
5. Rinse the lentils in cold water and let drain. Core the pears and cut into
wedges.
6. Arrange the lettuce, endive, lentils, and pear on plates. Distribute the
parsnips and add salt and pepper to taste. Drizzle with the dressing.

Roasted Mushroom Salad with Bacon

Parsnip Salad with Hazelnut Vinaigrette and Roasted Mushroom Salad with Bacon
Parsnip Salad with Hazelnut Vinaigrette and Roasted Mushroom Salad with Bacon

This rustic salad with roasted vegetables and bacon is just as delicious warm
or cold. In the fall, it’s always fun to use your own freshly picked mushrooms
instead of store-bought ones.
4 portions
2 fennel bulbs
7 oz (200 g) mushrooms
4 garlic cloves
2 red onions
3 tbsp olive oil
1 lb (450 g) bacon
2 apples
1 can lentils (14 oz / 400 g)
½ orange, juice
sea salt flakes
freshly ground pepper
1 head frisée lettuce
1. Preheat the oven to 425˚F (225˚C). Cut the fennel bulbs into wedges and
halve the mushrooms. Thinly slice the garlic and cut the red onions into
wedges. Lay out the vegetables on a baking sheet lined with parchment
paper. Drizzle with olive oil.
2. Roast in the middle of the oven for about 20 minutes.
3. Lay out the bacon on another baking sheet lined with parchment paper.
Bake in the middle of the oven for about 10 minutes. Let drain on paper
towels and break the bacon into smaller pieces.
4. If you have a convection oven, you can cook the vegetables and bacon at
the same time on different baking sheets.
5. Rinse and cut the apples into wedges. Rinse the lentils and let drain.
6. Mix together the vegetables, apples, lentils, and orange juice. Add salt
and pepper to taste.
7. Arrange the salad on a serving plate with the frisée lettuce. Top with
bacon.
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