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Parsnip, Pear & Radicchio with Blue Cheese Salsa |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
500g parsnips – piccolo (baby) parsnips
Olive oil
A pinch each of salt & black pepper
A drizzle of honey
1 head radicchio, leaves torn into pieces the size of a credit
card
2 ripe conference pears, sliced into wedges
150g tangy blue cheese such as Stilton or Roquefort, crumbled
into pieces
1 large handful rocket or watercress
1 small handful flat leaf parsley, chopped
1 handful walnuts, lightly toasted
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For the dressing
100ml vegetable oil
50g Dijon mustard
50ml olive oil
30ml cider vinegar
30ml honey
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Heat the oven to 180C (160C
fan)/350F/gas 4. If you are using piccolo parsnips,
there’s no need to peel or chop them. If you didn’t manage
to track them down, regular parsnips will work just as
well: just peel and chop into thick wedges.
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Toss the parsnips in a glug of
olive oil, some salt, pepper and honey, and roast until
golden, slightly crisp and caramelised: 15 - 20 mins
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Now, make the dressing. In a
large mixing bowl, gradually whisk the oils into the Dijon
mustard. As it thickens, add the vinegar, then the honey.
It should be thick and glossy.
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While the parsnips are still
warm, toss with the radicchio, pear, cheese, leaves,
parsley and walnuts, then gently fold through a couple of
spoonfuls of the dressing so everything is coated (you
might not need all the dressing).
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Check the seasoning and serve.
Works well as a light meal, or as an accompaniment to
other dishes.
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DAILY
DINNERS 
