Quick & Easy

Parsnip, pear and blue cheese salad

parsnip, pear and blue cheese salad



1.Using vegetable peeler, peel parsnip into long, thin strips.
2.Heat oil in medium deep saucepan, deep-fry parsnip, in batches, until browned lightly. Drain on absorbent paper.
3.Make raspberry vinaigrette. Combine ingredients in screw-top jar, shake well.
4.Combine rocket, raspberries and pear with vinaigrette in large serving bowl, top with cheese and parsnip.

For best results when deep-frying, check the oil is hot enough before adding the parsnip strips. Dip the handle end of a wooden spoon into the hot oil, if bubbles immediately form around the wood, the oil is the correct temperature.


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