John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham
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)
Method
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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.
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Put all the leaves, parsnips and nuts into a large serving bowl.
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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.