Chicories, Turnips, and Parsnip, with Pears & Thyme Yogurt

Chicories, Turnips, and Parsnip, with Pears & Thyme Yogurt

Serves 2

For the Thyme Yogurt Dressing

1 tablespoon minced shallot

1 teaspoon thyme, minced

2 tablespoons white wine vinegar or lemon juice

1 tablespoon olive oil

35 grams (1 tablespoon) yogurt

Kosher salt

Black pepper

In a small bowl combine the shallots, thyme, vinegar and a big pinch of salt. Set aside for 5 minutes. Whisk in the yogurt, olive oil, and black pepper. Season with salt to taste and set aside.

For the Vegetables

150 grams parsnips (approx 3-4 medium), peeled and ends trimmed

1 tablespoon olive oil

60 grams turnips (approx 3 small hakurei or 1 purple top), ends trimmed

100 grams pear (approx ½ fruit)

Kosher salt

Preheat your oven to 425ºF and line a baking sheet with parchment. Leaving the parsnips whole, toss them in the olive oil with a big pinch of salt. Roast for 30-40 minutes, just until a knife blade can pierce the center but they are not completely soft. Remove from the oven and set aside to cool.See note.

Meanwhile, very thinly slice the turnips into rounds (or half moons if they are large) with a sharp knife orvery carefully with a mandolin. Slice the pear into ⅛” wedges and set both aside.

Once the parsnips are cool enough to handle, slice them into ⅛” rounds and set aside.

Note: Alternatively, you can steam or boil the parsnips until they are just tender when pierced. This will likely take about 20-30 minutes for the larger pieces.

To Assemble & Serve

200 grams mixed chicories (frisée, endive, radicchios such as lusia, chioggia, castelfranco, etc.)

30 grams (1 ounce) blue cheese, very thinly sliced or crumbled

⅓ cup toasted hazelnuts, roughly chopped

Flaky salt

In a large bowl, combine the chicories with the roasted parsnips, turnips, pear, and half the hazelnuts. Add a big pinch of flaky salt and dress with the Thyme Yogurt Dressing. Toss to combine everything, then arrange half the salad on a serving plate. Scatter half of the blue cheese over everything, then top with the remaining half of the salad. Garnish with the rest of the cheese, hazelnuts and a few grinds of black pepper. Enjoy immediately.

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