Elevate Your Salad Game with This Stunning Roasted Carrot and Parsnip Recipe
A Taste of Fine Dining at Home
Inspired by the acclaimed S.K.Y. restaurant in Chicago, this roasted carrot and parsnip salad is a masterclass in simplicity and elegance. With its vibrant colors, textures, and flavors, this dish is sure to impress your friends and family.
The Star of the Show: Roasted Carrots and Parsnips
To create this stunning salad, start by roasting carrots and parsnips to perfection. Simply cook the root vegetables in water until tender, then toss with olive oil, black pepper, and fresh thyme. Roast in the oven until caramelized, turning occasionally to ensure even browning. Let cool to room temperature before assembling the salad.
Sultana Vinegar: The Secret Ingredient
This sweet and tangy vinegar is made by simmering golden raisins in apple cider vinegar. Blend until smooth, then strain through a fine mesh sieve. This vinegar adds a depth of flavor and a pop of color to the salad.
Spiced Pecans: A Delicious Crunch
Add some crunch to your salad with these spiced pecans. Simply mix pecans with corn syrup, smoked sea salt, and smoked hot paprika, then bake until golden brown. Let cool and separate before using.
Assembling the Salad
To bring everything together, warm the roasted carrots and parsnips, then transfer to a serving platter or individual plates. Dot with red and green grapes, sprinkle with blue cheese, and drizzle with sultana vinegar and olive oil. Top with spiced pecans and finish with Maldon sea salt and fresh chervil.
Tips and Variations
- For an added twist, try adding some spicy carrot hummus or honey-mustard parsnips to your salad.
- If you can’t find smoked sea salt or smoked hot paprika, you can substitute with regular salt and paprika.
- Make ahead: Roast the carrots and parsnips, make the sultana vinegar, and prepare the spiced pecans up to a day in advance.
Yield: 6-8 servings
Difficulty: Easy
Total Time: 1 hour, including cooling time
Active Time: 45 minutes
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