Winter Leaf & Parsnip Salad With Walnuts

John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 10 with other dishes

Nutrition per serving

• Kcalories

  132

• Protein

  3g

• Carbs

  8g

• Fat

  10g

• Saturates

  1g

• Fibre

  3g

• Sugar

  4g

• Salt

  0.02g

Ingredients

• 4 parsnips, sliced into 1cm rounds
• 2 tbsp vegetable oil
• 100g walnut halves
• 3 large heads chicory or radicchio, leaves separated
• 200g mixed salad leaves, such as baby spinach and watercress
• John Torode's vinaigrette (see below)

Directions

1. 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.
2. Put all the leaves, parsnips and nuts into a large serving bowl.
3. 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.

Categories: All Christmas, Seasonal, Vegetables