This salad was born of a few good autumnal things. A recipe for vanilla-poached pears, which got me thinking that the syrup would make an interesting base to a salad dressing. The return of cool-weather-grown, dark, leafy greens to my local farmers’ market. A road trip with stops for apple cider (and donuts), that also yielded a 10-pound bag of freshly dug parsnips.
SALAD OF MIXED GREENS, CELERY, PEARS AND CRISPY PARSNIPS WITH VANILLA BEAN DRESSING
Serves 4
INGREDIENTS
2 large parsnips peeled, and cut into thin ribbons, using a vegetable peeler or mandoline
1/4 cup melted coconut oil
2 tablespoons apple cider
1 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 vanilla bean, cut lengthwise
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
2-3 heads lettuce of your choice
2 celery stalks (with leaves attached, if possible), chopped
2 Seckel pears, thinly sliced
2 sprigs fresh thyme
METHOD
Make the crispy parsnips: In a heavy-bottomed pan, heat the coconut oil over medium-high heat. Drop the parsnips in the hot oil and fry until crisp and golden, about 1 minute. Remove the ribbons with a slotted spoon and place on a paper-towel lined plate. Sprinkle with salt.
Make the dressing: In a small saucepan, whisk together the apple cider, orange juice and maple syrup. Split the vanilla bean, and using the tip of your knife, scrape the seeds into the apple cider mixture, before whisking again. Bring the mixture to a gentle boil, and allow it to reduce by half, about 4 minutes. Remove from the heat, and whisk in the apple cider vinegar and olive oil. Season with salt.
Make the salad: In a large bowl, toss together the greens, celery, and pears. Pour the dressing over the salad and toss to coat.
To serve, top with the crispy parsnips and sprinkle with fresh thyme.
