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Parsnip Salad
Recipe courtesy Dave Lieberman
Show:  Good Deal with Dave Lieberman
Episode:  Roots Rock
Parsnip Salad
1 pound parsnips, peeled, cut in 1/2 lengthwise, then cut into 1 1/2-inch chunks
Olive oil
Salt and freshly ground black pepper
1 bunch watercress, thick stems plucked
1 Gala or Red Delicious apple, cored and very thinly sliced
2 small shallots, very thinly sliced
1/4 cup apple cider vinegar
1 tablespoon whole-grain Dijon mustard
1/3 cup soybean or safflower oil
2 teaspoons superfine sugar

Preheat oven to 400 degrees F.

Toss parsnip chunks with olive oil and salt and pepper and place on a baking sheet. Roast until nicely browned, turning as needed, about 20 minutes. Let cool. Then toss with watercress, apple and shallot.

Whisk together dressing ingredients and season, to taste, with salt and pepper.

Other Recipes from this Episode
Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions
Herbes de Provence Potato Gratin
Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

User Rating 4 Stars
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