Sunday, February 06, 2011

Roasted Parsnip & Escarole Salad

After 4 weeks of 100% raw, I have started reintroducing cooked foods - and decided I want to stay more "high raw" for the next 3 months.   I picked up a Mystery Box from Mariquita last week - had some incredible Castelfranco & Treviso radicchio, and two large heads of escarole.  I made a great big romaine & radicchio salad last night - but it only reminded me how much I dearly love seared or grilled radicchio (and other bitter greens).

So, for tonight's dinner - I roasted the ginormous parsnip that came in the box and put together a delicious salad, inspired by a recipe provided by Julia in the newsletter, but modified (as always).  Feel free to take inspiration and make your own version!

Roasted Parsnip & Escarole Salad

  • 1 large parsnip, scrubbed, chopped into 1" pieces (remove fibrous center near large end if necessary)
  • 1/4 c lemon juice
  • 1 small handful of parsley (enough for 1/4-1/3 chopped)
  • 2 tsp mustard
  • 2 Tb white wine vinegar
  • 1.5 c sourdough croutons (stale sourdough bread cut into 1.5" chunks works, too!)
  • 1 cup small cremini or shitaki mushrooms, halved
  • 1/4 c small capers
  • 3-4 stems of green garlic
  • 1 bunch of chinese garlic
  • 1 large head of escarole, coarsely chopped, washed & spun dry, 4-6 leaves escarole (also coarse chopped)
  • 1/3 c kalamata olives - or - grapes - halved
  • 1/3 c pine nuts
  • Olive oil
  • Salt & pepper
  1.  Toss the parsnip pieces with olive oil to coat, sprinkle with salt & pepper, toss, arrange in single layer on cookie sheet or large cast iron skillet and roast at 400 till tender & chewy.  Remove from heat when done.
  2. In cuisinart or blender, combine parsley, lemon, mustard, vinegar and 2-3 Tb of olive oil (take it easy here because there's plenty of olive oil coming up!)  - reserve in a dish or measuring cup once fully blended & thickened.
  3. In a large cast iron skillet, toss the croutons to coat with olive oil and toast well.  Put aside.
  4. Add mushrooms to hot skillet and sear - don't let them get too soft!  Add capers, green garlic & chinese garlic.  Once the garlic & parsnips have gotten bright grene, add parsnips and toss to warm - transfer to another dish and reserve.
  5. Put your chopped escarole in the skillet, drizzle with olive oil, a pinch of salt & pepper.  Cook on high heat -- keep it moving by tossing gently with wooden spoons - just to wilting.
  6. Toss escarole, reserved veggies, dressing, pine nuts, croutons and olives/grapes (depending on whether you are in a salty/sweet mood).

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