Salad with Roasted Parsnip and Chicory

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Roasted Parsnip and Chicory

Ingredients

Parsnip - 15.9 oz
Agave Syrup - 1 teaspoon
Vegetable Oil - ½ cup
Coarse Salt - to taste
Dried Chili Pepper - ¼ teaspoon
Freshly squeezed lemon juice - 3 tablespoons
Sugar - 1 teaspoon
Chicory - 4 pieces
White Turnip - 4 pieces
Blue Cheese - 4.2 oz
Sea Salt - to taste
Roasted pistachios - ¼ cup

Step by Step guide

Step 1

Preheat the oven to 200˚C. Mix the parsnip with agave syrup and ¼ cup of oil on a rimmed baking sheet; season with coarse salt and dried chili pepper.

Step 2

Roast until the parsnip is tender, about 10—15 minutes, flipping once; do not allow it to brown.

Step 3

Meanwhile, mix the lemon juice, sugar, remaining chili pepper, and ¼ cup of oil in a small bowl. Stir until the sugar dissolves, and season with coarse salt.

Step 4

Arrange the parsnip, chicory leaves, turnip, and cheese on plates. Drizzle with the dressing (save some for another salad), and sprinkle with pistachios and salt.