Roasted Parsnip, Mushroom, and Parmesan Salad with Red Onion - Mustard Vinaigrette Recipe

Roasted Parsnip, Mushroom, and Parmesan Salad with Red Onion - Mustard Vinaigrette Recipes

Ingredients :

The salad:

1 tbsp olive oil

2 large parsnips, peeled and cut into slices about 1-inch thick

sat and freshly ground black pepper

1 cup trimmed and thinly sliced white mushrooms

1 cup thinly sliced fennel tops (the long thin ribs on top of the fennel bulb)

about 1/2 cup or 10 shavings of Parmigiano-Reggiano cheese from a 1/2-pound piece

(Use a vegetable peeler to shave off thin slices from the cheese. If you can't find real Parmigiano-Reggiano cheese, don't substitute an imitation Parmesan; instead, use a sharp Cheddar or other hard, well-flavored cheese)


The Vinaigrette:

2 tbsp peeled and finely chopped red onion

1.5 tsp Dijon mustard

salt and freshly ground black pepper

1.5 tbsp red wine vinegar

3 tbsp olive oil

Method :

Preheat the oven to 400 degrees. Grease a medium-size roasting pan or skillet with 1/2 tbsp of the oil. Arrange the parsnips in a single layer in the pan. Drizzle the remaining oil on top and season with salt and pepper. Roast the parsnips, turning them over after 5 minutes, until golden brown on both sides, about 15 minutes total.

Remove the roasting pan from the oven and drain off any excess oil. Place the roasted parsnips in a small salad bowl or on a medium-size serving plate. Place the mushrooms on top of or around the parsnips, then add the fennel and top with the cheese shavings Prepare the vinaigrette: In a small bowl, mix the onion and mustard with the salt and pepper. Whisk in the vinegar and oil and taste for seasoning. Pour the vinaigrette over the salad and serve at room temperature.

Makes 2 servings as a main course or 4 servings as a side dish

This composed salad combines a variety of flavors and textures - the sweetness of roasted parsnips, the mild butteriness of raw mushrooms, the crunch and anise taste of raw fennel, the pungency of Parmesan cheese shavings - all tossed with a red onion and mustard vinaigrette. This salad could easily be served as a main course or alongside any main dish.

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