30% off sitewide! Sale ends soon. -dsktp
30% off sitewide! - mbl
Category: Salad, Vegetarian
Prep Time: 15 mins
Yield: 4 servings
We found this simple recipe on Bon Appetit by Camille Becerra - a beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.
Preheat oven to 400°. Toss parsnips with agave and ¼ cup oil on a rimmed baking sheet; season with kosher salt and half of chili powder. Roast, turning once, until parsnips are tender when pierced with a paring knife but haven’t taken on any color, 10–15 minutes.
Meanwhile, whisk lemon juice, sugar, remaining chili powder, and remaining ¼ cup oil in a small bowl until sugar dissolves; season dressing with kosher salt.
Divide parsnips, endive leaves, turnips, and blue cheese among plates. Drizzle with dressing (save any extra for another salad), top with pistachios, and season with sea salt.
Reviewed by Gabe Kennedy
Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.
Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.