Winter Leaf & Parsnip Salad with Walnuts
|Parsnips||4 , sliced|
|Vegetable oil||2 Tablespoon|
|Walnut halves||4 Ounce (100 Gram)|
|Chicory/Radicchio||3 Large, separated|
|Mixed salad leaves||8 Ounce (200 Gram)|
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.
Serve the vinaigrette 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.