Recipe courtesy of Dave Lieberman
Parsnip Salad
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 bunch watercress, thick stems plucked
  • 1 Gala or Red Delicious apple, cored and very thinly sliced
  • 2 small shallots, very thinly sliced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1/3 cup soybean or safflower oil
  • 2 teaspoons superfine sugar

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Salad

Recipe courtesy of Bobby Flay

Grilled Seafood Salad

Recipe courtesy of Laura Vitale

Roasted Beet Salad

Recipe courtesy of Tiffani Thiessen

Potato Salad

Recipe courtesy of Patti LaBelle

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Wedge Salad

Recipe courtesy of Tiffani Thiessen

On TV

So Much Pretty Food Here