Cranberry-Dressed Blue Cheese Salad with Caramelised Apple
with crispy parsnip ribbons, pickled onion & salted almonds
Parsnips are actually one of the oldest known vegetables! They were grown as far back as ancient times and were often used as a way of sweetening dishes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Blue cheese cubes
(Contains: Melk (inclusief lactose))
20 g
Cranberry chutney
½ piece
Apple
250 g
Potatoes
20 g
Arugula & lamb's lettuce
½ piece
Red onion
½ sachet(s)
Italian seasoning
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Parsnip
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
Not included in your delivery
½ teaspoon
Sugar
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
½ tablespoon
Balsamic vinegar
1 tablespoon
Red wine vinegar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Thoroughly wash the potatoes, then dice them into 1cm cubes.
- Transfer to a parchment-lined baking sheet and scatter over the Italian seasoning. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 20 - 25 minutes or until golden-brown, tossing halfway.
- Shave the parsnip into thin ribbons using a peeler or cheese slicer.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Roast in the oven for 8 - 12 minutes or until done.
- Meanwhile, slice the onion into half rings.
- In a bowl, combine the sugar with half of the red wine vinegar.
- Add the onion and a pinch of salt, then toss well to combine.
- When the parsnip ribbons are done, transfer to the onion and toss well to combine.
- Core the apple and cut it into wedges.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the apple for 8 - 10 minutes, or until soft and golden-brown.
- Deglaze with the balsamic vinegar.
- In a small bowl, combine the cranberry chutney with the extra virgin olive oil, the mustard and the rest of the red wine vinegar.
- Season to taste with salt and pepper.
- Roughly chop the almonds and the parsley.
- Serve the potatoes on plates with the lettuce alongside.
- Top the lettuce with the apple, the onion and the parsnip ribbons, then drizzle with the cranberry dressing.
- Garnish with the blue cheese, the almonds and the parsley.
