WINTER LEAF & PARSNIP SALAD WITH WALNUTS
John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
Provided by John Torode
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Yield Serves 10 with other dishes
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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