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Parsley root salad

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Ingredients for 2 servings:

  • 180 g parsley root(s), finely grated
  • 40 g carrot(s), finely grated
  • 20 ml balsamic vinegar, lighter
  • 15 ml vinegar
  • 15 ml maple syrup
  • 80 ml walnut oil, roasted
  • ½ tsp mustard
  • 20 g goat’s cheese, mild
  • salt and pepper
  • n. B. Lemon juice, fresh
  • some freshly chopped parsley for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Peel and finely grate the parsley root and carrot. For the dressing, mix all ingredients well. Stir in the goat’s cheese at the end with a fork to ensure it dissolves well. Mix the finely grated vegetables with the dressing and let it sit for about half an hour. Season to taste with salt, pepper, and fresh lemon juice. Sprinkle with chopped fresh parsley to serve. This mixture makes two small side salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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