Parsnip and Endive Salad with Citrus

(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
  1. 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.
  2. 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.
  3. Place salad in a serving bowl or on individual plates and sprinkle with almonds and remaining grated cheese.

Published by Jubilee Farm

We are proud to provide our community of the greater Seattle area with a diverse selection of nutritious fruits, vegetables, and meat, all of which are cultivated using organic farming practices.

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