Shaved Parsnip Salad Recipes

SHAVED PARSNIP SALAD WITH GRAPEFRUIT

Steps:

• Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with parsley and toss.

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.

SHAVED PARSNIP SALAD

Steps:

• Whisk together vinegar and oil; season with salt and pepper.
• Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

SHAVED PARSNIP SALAD WITH GRAPEFRUIT

Steps:

• Working over large bowl, shave parsnips into thin ribbons using vegetable peeler or mandolin. Add kale leaves to bowl.
• Whisk together oil, vinegar, honey, salt and white pepper; toss with parsnips and kale. Let stand for 1 hour.
• Toss grapefruit supremes with shallot; add to salad. Fold in toasted walnuts.

PARSNIP SALAD

Steps:

• Combine parsnip, celery, green pepper and parsley in bowl.
• Mix mayonnaise, salad oil, vinegar, lemon juice and salt together in measuring cup or bowl. Pour over parsnip mixture. Toss lightly. Serve.

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.

CHICKEN AND PARSNIP SALAD WITH ROASTED SHALLOT DRESSING

Steps:

• Preheat oven to 400 degrees. Peel parsnips and quarter lengthwise, cutting out core. Cut parsnips into pieces about size of long French fries. Place in a bowl. Cut unpeeled potatoes into 1-inch chunks, and add to bowl. Add shallots and enough olive oil to coat (about 1 tablespoon) and sprinkle generously with salt and pepper.
• Spread on a baking sheet and roast until soft, about 35 minutes, turning once midway through roasting. Be careful not to overcook, removing shallots when very soft and smaller pieces of parsnip as soon as they are browned and tender. Set shallots aside. Combine parsnips, potatoes and chicken in a bowl.
• Peel shallots and chop very finely. Transfer to a bowl and combine with 1/4 cup plus 1 tablespoon olive oil, vinegar, mustard and herbs. Season with salt and pepper to taste.
• Toss chicken and parsnip mixture with about half the dressing. Toss lettuce and arugula with remaining dressing. Arrange greens on plates with chicken mixture on top and serve.

PAN-FRIED STEAK & PARSNIP SALAD

Steps:

• Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
• Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.