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Recipes

Camille Becerra's Roasted Parsnip and Endive Salad

By Camille BecerraPhotography by Condé Nast Entertainment

4.2

(8)

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Condé Nast Entertainment

A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.

Recipe information

  • Yield

    4 Servings

Ingredients

4

parsnips (about 1 pound total), scrubbed, sliced ⅛ inch thick crosswise on a mandoline

1

teaspoon agave syrup

½

cup vegetable oil, divided

Kosher salt

¼

teaspoon (scant) chili powder, divided

3

tablespoons fresh lemon juice

1

teaspoon sugar

4

small Belgian endives, leaves separated

4

small white turnips, trimmed, thinly sliced on a mandoline

4

ounces blue cheese, shaved with a peeler

¼

cup chopped salted, roasted pistachios

Flaky sea salt

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Toss parsnips with agave and ¼ cup oil on a rimmed baking sheet; season with kosher salt and half of chili powder. Roast, turning once, until parsnips are tender when pierced with a paring knife but haven’t taken on any color, 10–15 minutes.

    Step 2

    Meanwhile, whisk lemon juice, sugar, remaining chili powder, and remaining ¼ cup oil in a small bowl until sugar dissolves; season dressing with kosher salt.

    Step 3

    Divide parsnips, endive leaves, turnips, and blue cheese among plates. Drizzle with dressing (save any extra for another salad), top with pistachios, and season with sea salt.

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