Parsnip Salad
- 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
- 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.
parsnips, olive oil, salt, red delicious apple, shallots, apple cider vinegar, wholegrain, soybean, sugar
Taken from www.foodnetwork.com/recipes/dave-lieberman/parsnip-salad-recipe.html (may not work)