WINTER LEAF & PARSNIP SALAD WITH WALNUTS

Winter leaf & parsnip salad with walnuts image

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

Ingredients

4 parsnips , sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut halves
3 large heads chicory or radicchio, leaves separated
200g mixed salad leaves , such as baby spinach and watercress
John Torode's vinaigrette (see below)

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