Recipe: Roasted Parsnip and Endive Salad

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.

Ingredients

• 4 parsnips (about 1 pound total), scrubbed, sliced ⅛ inch thick crosswise on a mandoline
• 1 teaspoon agave syrup
• ½ cup vegetable oil, divided
• Kosher salt
• ¼ teaspoon (scant) chili powder, divided
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 4 small Belgian endives, leaves separated
• 4 small white turnips, trimmed, thinly sliced on a mandoline
• 4 ounces blue cheese, shaved with a peeler
• ¼ cup chopped salted, roasted pistachios
• Flaky sea salt

Method

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.

For original recipe and text, please visit

Bon Appetit

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.