Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette
Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad.
Yield: serves 8
- 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
- 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.