Mache Prosciutto And Parsnip Salad Recipes

MâCHE SALAD WITH YOGURT DRESSING

Steps:

• Place the mâche in a salad bowl. Whisk together the lemon juice, salt and pepper, and olive oil. Toss with the mâche.
• Combine the garlic cloves with a generous pinch of salt in a mortar and pestle and mash to a paste. Stir in the yogurt. Add to the salad and toss. Top with any of the optional ingredients, and serve at once.

PARSNIP SALAD

Steps:

• Preheat oven to 400 degrees F.
• Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.
• Whisk together dressing ingredients and season, to taste, with salt and pepper.

MACHE, PROSCIUTTO, AND PARSNIP SALAD

Steps:

• Cut the parsnips crosswise into 1 1/2-inch lengths. Slice each piece lengthwise 1/4 inch thick. Stack a few together, and trim the edges to make squares. Repeat with remaining pieces; set aside.
• In a large bowl, combine olive oil, the vinegar, 1/4 teaspoon salt, and the pepper. Mix together with a fork. Taste, and adjust for seasoning. Add the mache and prosciutto, and toss to combine. Divide among four salad plates.
• Meanwhile, in a medium saucepan over medium heat, heat grape-seed oil. Working in batches so as not to crowd the pan, add the parsnips, and cook until golden, about 1 minute per side. Transfer to paper towels to drain briefly.
• Divide the hot chips among the salads, tucking some of the chips into the greens. Serve immediately.

PARSNIP, PEAR AND PECAN SALAD

Steps:

• Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.

WINTER LEAF & PARSNIP SALAD WITH WALNUTS

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.