Salad with baked parsnips and chicory
4 servings
30 minutes
This Italian salad with roasted parsnip and chicory is a harmony of flavors and textures. Parsnip caramelized in agave syrup gains a sweet note, while the spiciness of dried chili pepper adds character. Crunchy chicory and white turnip provide freshness, while blue cheese adds creamy richness. The dressing made from lemon juice and oil makes the dish expressive, and pistachios add a subtle nutty crunch. This salad pays homage to the Italian tradition of using simple yet expressive ingredients that create a harmony of taste. It is perfect as a light standalone dish or an exquisite side, revealing the full palette of Mediterranean cuisine.
1
Preheat the oven to 200˚C. Mix parsnips with agave syrup and ¼ cup of oil on a rimmed baking sheet; season with coarse salt and dried chili pepper.
- Parsnip root: 450 g
- Agave syrup: 1 teaspoon
- Vegetable oil: 0.5 glass
- Coarse salt: to taste
- Dried chili pepper: 0.3 teaspoon
2
Bake the parsnip until soft for 10-15 minutes, turning once; do not allow a golden crust to form.
3
Meanwhile, mix lemon juice, sugar, remaining chili pepper, and ¼ cup of oil in a small bowl. Stir until the sugar dissolves and season with coarse salt.
- Freshly squeezed lemon juice: 3 tablespoons
- Sugar: 1 teaspoon
- Dried chili pepper: 0.3 teaspoon
- Vegetable oil: 0.5 glass
- Coarse salt: to taste
4
Arrange the parsnip, chicory leaves, turnip, and cheese on plates. Drizzle with sauce (leave some for another salad), and sprinkle with pistachios and salt.
- Parsnip root: 450 g
- Chicory root: 4 pieces
- White turnip: 4 pieces
- Blue cheese: 120 g
- Roasted pistachios: 0.3 glass
- Sea salt: to taste
