Creators
Samantha & Chris Mener
Description
This warm radicchio dish combines tender parsnips and crunchy walnuts, drizzled with lemon and olive oil, creating a flavorful and visually appealing salad perfect for serving hot or at room temperature.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Lemon | 1 | juice and Zest |
Olive Oil | 3 tbsp | |
Parsley | 2 tbsp | coarsely chopped |
Parsnip | 1 1/4 lb | chopped into 1 inch cubes |
Radicchio | 1 head | large, chop every head into 10 wedges |
Salt | 1/4 tsp | |
Walnuts | 5 tbsp | coarsely chopped |
PREPARATION
- Put radicchio wedges in an oven safe dish.
- Sprinkle walnuts on top
- Drizzle olive oil on top and season with salt and pepper
- Broil for 2-3 minutes
- Place chopped parsnip in salted boiling water
- Add half of the lemon juice and cook for about 5 minutes or until tender when pierced with a fork
- Drain out the water and toss the parsnip into the radicchio salad with the remaining lemon juice and the zest
- Season with more salt and pepper and place back in the oven to broil until just beginning to brown
SUGGESTIONS
- Sprinkle parsley on top before serving
- May be enjoyed hot or at room temperature