Roasted Winter Vegetable and Burrata Salad
4 ounces hazelnuts (skinned or skin-on)
2 small parsnips (5 ounces total)
2 small carrots (5 ounces total)
2 small turnips (8 ounces total)
4 small shallots
Sea salt
Freshly ground black pepper
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup honey
1 tablespoon Dijon mustard
¼ cup aged sherry vinegar
½ medium head radicchio (about 4 ounces; may substitute red and/or white endive)
Two 4-ounce balls burrata cheese (may substitute 8 ounces ricotta cheese)
Preheat the oven to 325 degrees. Spread the hazelnuts evenly on a baking sheet and toast them (middle rack) until golden brown and extremely fragrant, about 10 minutes. Cool, then crush them up a bit. Increase the oven temperature to 350 degrees.
Scrub and trim the parsnips, carrot and turnips. (Remove the tough cores from the parsnips, as needed.) Cut them and the shallots into bite-size, mostly uniform pieces. Toss them on a rimmed baking sheet with salt, pepper (a two-fingered pinch of each) and the 2 tablespoons of the oil, then spread in a single layer. Roast (middle rack) until just tender and lightly caramelized, about 25 minutes. Cool slightly.
While the vegetables are in the oven, whisk together the honey, mustard and vinegar in a medium bowl. Add ½ teaspoon of salt and 1/8 teaspoon pepper. Slowly whisk in the remaining ½ cup of oil to form an emulsified vinaigrette. The yield is 1 cup. You will have vinaigrette left over, which can be refrigerated for up to 1 week. Whisk before using.
Separate the radicchio leaves, tear them into bite-size pieces and place in a mixing bowl, discarding the cores. Add the roasted vegetables and half the hazelnuts. Drizzle on as much vinaigrette as you like (we used ¼ cup) and toss to coat evenly.
Break up the balls of burrata and distribute the cheese across the top of the salad. Scatter the remaining hazelnuts on top and serve.
Serves 4 to 6
Nutrition | Per serving (based on 6, using ¼ cup vinaigrette): 360 calories, 11 g protein, 19 g carbohydrates, 29 g fat, 8 g saturated fat, 25 mg cholesterol, 220 mg sodium, 5 g dietary fiber, 8 g sugar
Adapted from "Cooking, Blokes & Artichokes: A Modern Man's Kitchen Handbook" by Brendan Collins (Kyle, 2016).