(Recipe courtesy of Heather, Kailyard Kitchen)
Parsnip and Endive Salad with Citrus
While parsnips are usually roasted, they have a mild, sweet flavor that can be enjoyed raw. This refreshing salad would be a great accompaniment to a heartier main course or could stand alone for a light lunch.
- 1 pound parsnips, peeled
- 1 pound endives, leaves separated from core
- 1 small shallot, minced
- 1 navel orange, peeled and segmented
- 1/4 cup parsley leaves
- 2 tablespoons champagne, muscatel, or white balsamic vinegar
- Juice from half a lemon
- 4 tablespoons extra virgin olive oil
- Large pinch of salt
- 1/4 cup sliced almonds, toasted
- 1/2 cup grated pecorino cheese
- Use a vegetable peeler to shave the parsnips into ribbons. When you reach the core you will notice a change in color and texture. Stop here; you do not want to include the core in the ribbons.
- In a large bowl, combine parsnips, endives, shallot, orange slices, and parsley. Top with vinegar, lemon juice, olive oil, salt, and half the grated cheese. Toss everything to coat evenly.
- Place salad in a serving bowl or on individual plates and sprinkle with almonds and remaining grated cheese.
Jubilee Farm 