elevating the status of the salad

Tag Archives: parsnips


I have a funny feeling that you want more kale recipes. Here you go! I used curly kale for this one. Also, disclaimer that I didn’t measure anything, so please adjust amounts to make it the way you like it. Have a good variation of this recipe? Let me know!


  • 4 cups kale
  • 1 cup fresh basil
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • juice of 1/2 lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil, divided
  • 1 large parsnip, cut into 1/2 inch pieces
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


1. Preheat oven to 400 degrees F.  Place parsnips on a sheet pan and toss well with 2 tablespoons of olive oil. Roast for 15 minutes, or until soft.

2. Heat 1 tablespoon of olive oil over medium-low heat. Cook the onions for 20-30 minutes, stirring occasionally, until evenly browned. You can add a bit of water if the pan starts to dry out.

3. Combine basil, garlic, mustard, lemon, vinegar, 2 tablespoons olive oil, salt and pepper in a food processor. Blend until smooth, adding small amounts of water as needed until the desired consistency. Add salt to taste.

4. Now the fun part: Place the kale in a large bowl and gently stir in onions and parsnips. Use your hands to coat the kale evenly with the dressing.


The Sang Lee CSA started for the season last week, and there is an interesting combination of root vegetables, greens, and other little surprises. This salad uses beets from last week and the parsnips, lettuce, and parsley from this week. This salad is great when served warm, but can also be served cold.

The Salad:

Set oven to 400 degrees

Cut beets and parsnips into “finger sized” pieces. Don’t cut them too small, as they will shrivel up while roasting, kind of like how we get all wrinkly when sitting in the hot sun. Coat a baking dish with olive oil, and layer the vegetables in the baking dish. A little hint to keep the beets from bleeding: layer them in the dish first, then brush with olive oil, and then layer the parsnips. Or, you can just use golden beets, which don’t bleed. You can use any root vegetables, such as carrots, turnips, etc. Bake for 30-40 minutes, or until vegetables are done. They should be tender. Toss with chopped parsley. How much parsley will depend on how many vegetables you use. You be the judge.

While the vegetables are roasting, put a bunch of greens in a bowl. I used my all-time favorite lettuce: Boston, aka: Butter.

The Dressing:

Dice a large shallot and saute for 3-5 minutes over medium-high heat in a few tablespoons of olive oil. Remove from heat. In a medium bowl, whisk 4-6 tablespoons of rice wine vinegar with 1 1/2 teaspoons dijon mustard. Then, gradually whisk in shallot/oil mixture, and season to taste with salt and pepper.

Coat the salad with the dressing. Obviously, depending on how much salad you made, you might not use all the dressing.