A winter warm cold salad that is a good combination of fresh leaves and hearty roots.
You will need
2 parsley roots
2 medium parsnips
8 tbsp virgin olive oil
Salt and freshly ground black pepper to taste
1 tbsp mustard
4 tbsp fresh lemon juice
200g mix of salad leaves; rocket, lamb’s lettuce (Mâche), watercress etc.
½ cup sunflower seeds, lightly roasted
Peel the root vegetables and slice them thinly lengthwise.
In a large salad bowl, mix the oil, salt and pepper and toss the root slices in the seasoned oil.
Heat a non-stick frying pan to medium heat, ‘fish’ out the roots, place in the heated pan and roast to a till soft with a golden colour. Set aside to cool a bit.
Add the mustered and lemon juice to the remaining oil in the bowl and wisk to a smooth salad dressing.
Add the leaves to the salad bowl and toss gently with the dressing.
Pile the roasted roots over the salad and scatter the sunflower seeds on top.