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Parsnip and pear salad à la Gabi

updated

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Ingredients for 4 servings:

  • 4 tbsp cloudy apple juice
  • 4 tbsp lemon juice
  • 4 tbsp water
  • Salt and pepper, white, from the mill
  • Madras curry powder
  • 2 tbsp rapeseed oil
  • 400 g parsnip(s), peeled and grated
  • 2 small pears, approx. 200 g, with peel, pitted and grated
  • 100 g endive salad, cut into strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Mix apple juice, lemon juice, water, salt, pepper, curry powder, and oil to make a dressing. Mix with the parsnips and pears and fold in the endive salad.

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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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