Parsnip, Leek, Rapunzel and Sun-Dried Tomato Salad
Salad with parsnips, leeks, rapunzel and sun-dried tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g parsnips
- 150 g Field salad
- 0.5 stalk leek
- 1 untreated lemon
- 4 tbsp sun‑dried, pickled tomatoes (in oil)
- 2 tbsp herb oil
- Salt
- black pepper (freshly ground)
Instructions
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1.
Peel the parsnips, cut them crosswise in half and then quarter lengthwise.
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2.
Wash, rinse, dry and shake out the field salad. Slice the leek lengthwise, rinse, clean, shake dry and cut into 6 cm long fine strips. Wash the lemon hot, pat dry, zest it and squeeze out the juice.
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3.
Drain the tomatoes well, catching 1 tbsp of oil, and slice them into thin strips.
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4.
Whisk together the herb oil with the tomato oil and 2 tbsp lemon juice, season with salt and pepper, and taste for balance.
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5.
Arrange the field salad with leeks, tomatoes and parsnips on a plate, drizzle with the vinaigrette, and sprinkle with lemon zest before serving.
