Quick & Easy

Parsnip, pear and blue cheese salad

parsnip, pear and blue cheese salad
4
20M

Ingredients

Method

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.

Note

Related stories