Arugula Salad with Rosemary Roasted Parsnips
2 large parsnips, peeled and cut into ½-inch dice
1 tablespoon olive oil
2 teaspoons dried rosemary
¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 ounces arugula
½ a head of radicchio, torn into bite-sized pieces
2 Cortland apples, cored and diced
¼ cup dried cranberries
½ cup toasted slivered almonds
¼ cup thinly shaved Parmesan
Roast the parsnips
Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.
Pile the diced parsnips in a heap on the baking sheet, drizzle with the olive oil, and sprinkle with rosemary. Toss the parsnips to coat. Spread the parsnips in a single layer and cover the baking sheet tightly with aluminum foil to trap steam.
Bake covered for 15 minutes, then carefully remove the foil, turn the parsnips over, and continue roasting uncovered until tender, about 10–15 more minutes. Set aside to cool just a few minutes until warm to avoid wilting the arugula.
Make the dressing
In a small jar with a tight-fitting lid, combine the ¼ cup extra-virgin olive oil, white wine vinegar, and mustard. Shake well and set aside.
Assemble the salad
In a large serving bowl, combine the arugula, radicchio, parsnips, apples, dried cranberries, and almonds. Pour about ¾ of the dressing over the salad and toss well. Taste and add more dressing, if desired. Scatter Parmesan across the top of the salad and serve immediately.
No. 06 / Fall 2018