Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Serves
serves 8

INGALLS PHOTOGRAPHY

Published on February 25, 2015

Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad from New German Cooking (Chronicle Books, January 2015) by Jeremy and Jessica Nolen. This recipe first appeared with the 2015 SAVEUR 100 item Rediscover German Food.

Ingredients

1 ¹⁄₂ lb. parsnips, peeled and sliced 1/2 thick
1 ¹⁄₂ tbsp. plus 1/4 cup canola oil
1 tsp. thyme leaves
2 shallots (1 thinly sliced, 1 minced)
Kosher salt and freshly ground black pepper, to taste
3 oz. sliced pumpernickel bread, pulsed into coarse crumbs using a food processor
1 tbsp. unsalted butter, melted
1 cup peeled hazelnuts
1 tsp. smoked hot paprika
2 tbsp. malt vinegar
2 tbsp. wheat beer
1 tbsp. honey
2 small red radishes, cut into 1/4" thick matchsticks
1 small head frisée, torn into bite-size pieces
1 small head red leaf lettuce, preferably red oak, torn into bite-size pieces
1 (4-oz.) piece blue cheese
2 tbsp. pumpkin seed oil

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Instructions

Step 1

Heat oven to 350°. Toss parsnips, 1 tbsp. canola oil, the thyme, sliced shallot, salt, and pepper on a baking sheet; spread into an even layer. Bake until parsnips are golden and tender, about 45 minutes; transfer mixture to a bowl. Add bread crumbs, butter, salt, and pepper to baking sheet and toss to combine; bake until crisp, about 15 minutes, and transfer to another bowl. Add 1⁄2 tbsp. canola oil, the hazelnuts, paprika, salt, and pepper to baking sheet and toss to combine; bake until toasted, about 15 minutes, and let cool.

Step 2

Whisk minced shallot, the vinegar, beer, honey, salt, and pepper in a large bowl. While whisking, slowly drizzle in remaining 1⁄4 cup canola oil until dressing is emulsified; set one-third of dressing aside. Add radishes, frisée, lettuce, salt, and pepper to bowl and toss with dressing; spread salad on a serving platter. Sprinkle with reserved parsnip mixture, bread crumbs, and hazelnuts. Crumble blue cheese over the top and drizzle with pumpkin seed oil. Serve remaining dressing on the side.

Heat oven to 350°. Toss parsnips, 1 tbsp. canola oil, the thyme, sliced shallot, salt, and pepper on a baking sheet; spread into an even layer. Bake until parsnips are golden and tender, about 45 minutes; transfer mixture to a bowl. Add bread crumbs, butter, salt, and pepper to baking sheet and toss to combine; bake until crisp, about 15 minutes, and transfer to another bowl. Add 1⁄2 tbsp. canola oil, the hazelnuts, paprika, salt, and pepper to baking sheet and toss to combine; bake until toasted, about 15 minutes, and let cool.
Whisk minced shallot, the vinegar, beer, honey, salt, and pepper in a large bowl. While whisking, slowly drizzle in remaining 1⁄4 cup canola oil until dressing is emulsified; set one-third of dressing aside. Add radishes, frisée, lettuce, salt, and pepper to bowl and toss with dressing; spread salad on a serving platter. Sprinkle with reserved parsnip mixture, bread crumbs, and hazelnuts. Crumble blue cheese over the top and drizzle with pumpkin seed oil. Serve remaining dressing on the side.