Name: Parsnip, pear and blue cheese salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small_piece (120g) parsnip; vegetable oil, for deep-frying; 40 gram baby rocket leaves; 120 gram fresh raspberries; 1 medium_piece (230g) pear, sliced thinly; 100 gram soft blue cheese, cut lengthways into four slices; 1/3 cup (80ml) olive oil; 2 tablespoon raspberry vinegar

Ingredients

1 small_piece (120g) parsnip

vegetable oil, for deep-frying

40 gram baby rocket leaves

120 gram fresh raspberries

1 medium_piece (230g) pear, sliced thinly

100 gram soft blue cheese, cut lengthways into four slices

1/3 cup (80ml) olive oil

2 tablespoon raspberry vinegar

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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