Brain-boosting recipe for 10 with other dishes people, takes only 25 mins; recipe has parsnip, vegetable oil, walnut, chicory, mixed salad leaves and vinaigrette.
Winter leaf & parsnip salad with walnuts
Course: Brain-boosting
Servings
10 with other dishes
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Mixed Salad Leaves: 200g mixed salad leaves, such as baby spinach and watercress
- Walnut: 100g walnut halves
- Parsnip: 4 parsnips, sliced into 1cm rounds
- Chicory: 3 large heads chicory or radicchio, leaves separated
- Vinaigrette: John Torode's vinaigrette (see below)
Directions
- 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.
- Put all the leaves, parsnips and nuts into a large serving bowl.
- 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.
