Salad Recipe
chicories, parsnip & pear purée, buddha's hand ginger vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Directions
- 1
Prepare the Chicory
Rinse the chicory greens under cold water to remove any dirt or grit. Pat them dry with a clean towel. Tear the greens into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Parsnip
Peel the parsnip with a vegetable peeler. Cut it into thin slices or julienne it for a finer texture. Set aside.
- 3
Prepare the Pear
Wash the pear thoroughly. Cut it in half, remove the core, and slice it thinly. Add the pear slices to the salad bowl with the chicory.
- 4
Make the Vinaigrette
Zest the Buddha's hand ginger and set the zest aside. Then, juice the fruit into a small bowl, discarding any seeds. In a separate mixing bowl, combine the olive oil, apple cider vinegar, honey, salt, black pepper, and the Buddha's hand ginger juice. Whisk everything together until well combined.
- 5
Assemble the Salad
Add the sliced parsnip and the reserved zest of Buddha's hand ginger to the salad bowl with chicory and pear. Drizzle the vinaigrette over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- 6
Serve
Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately as a refreshing appetizer or side dish.