A recipe: Fennel, Brussel Sprout, & Parsnip Salad
I made this salad last night and I absolutely loved it. It's a nice, warm winter salad with wilted greens and roasted vegetables. The parsnip packs a wonderfully rich, carmelized flavor, that is nicely amplified by the subtle fragrance of the roasted fennel and brussel sprouts.
Ingredients:
1 bulb of Fennel (Anise)
1/4 pound of brussel sprouts, quartered
1/2 pound Parsnip
1/2 cup of Parmesan cheese, grated
1/2 pound of fresh arugula
1/2 poind of fresh lettuce
Extra Virgin Olive Oil
White wine vinegar
1/4 cup of Shallots, diced
Salt and Pepper, to taste
Preheat oven to 400 degrees F. Cut fennel into quarters, with quartered brussel sprouts and parsnip (cut into diagonal strips) into a roasting pan lined with foil. Toss with olive oil, salt, and pepper, until coated. Cover with foil and place in oven for 25 minutes (approx.). Meanwhile, wash and cut lettuce and arugula. Check on the roasting vegetables. If the fennel is easily pierced with a fork, then place back in the oven, uncovered and set to broil for 5-7 minutes in order to carbonize some of the vegetables.
For dressing, heat 1/4 cup of olive oil in a sauce pan until hot. In another bowl, combine 1/8 cup of vinegar with shallots and salt, pepper to taste. Once oil is hot, add the rest of the dressing components and quickly whisk until emulsified. Toss the arugula and lettuce with hot dressing to wilt, and add roasted vegetables. For a finishing touch, dust the salad with the Parmesan cheese and serve warm.
Ingredients:
1 bulb of Fennel (Anise)
1/4 pound of brussel sprouts, quartered
1/2 pound Parsnip
1/2 cup of Parmesan cheese, grated
1/2 pound of fresh arugula
1/2 poind of fresh lettuce
Extra Virgin Olive Oil
White wine vinegar
1/4 cup of Shallots, diced
Salt and Pepper, to taste
Preheat oven to 400 degrees F. Cut fennel into quarters, with quartered brussel sprouts and parsnip (cut into diagonal strips) into a roasting pan lined with foil. Toss with olive oil, salt, and pepper, until coated. Cover with foil and place in oven for 25 minutes (approx.). Meanwhile, wash and cut lettuce and arugula. Check on the roasting vegetables. If the fennel is easily pierced with a fork, then place back in the oven, uncovered and set to broil for 5-7 minutes in order to carbonize some of the vegetables.
For dressing, heat 1/4 cup of olive oil in a sauce pan until hot. In another bowl, combine 1/8 cup of vinegar with shallots and salt, pepper to taste. Once oil is hot, add the rest of the dressing components and quickly whisk until emulsified. Toss the arugula and lettuce with hot dressing to wilt, and add roasted vegetables. For a finishing touch, dust the salad with the Parmesan cheese and serve warm.