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
- 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.
- 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.
- In a large cast iron skillet, toss the croutons to coat with olive oil and toast well. Put aside.
- 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.
- 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.
- Toss escarole, reserved veggies, dressing, pine nuts, croutons and olives/grapes (depending on whether you are in a salty/sweet mood).