Cranberry-Dressed Blue Cheese Salad with Caramelised Apple

Name: Cranberry-Dressed Blue Cheese Salad with Caramelised Apple with crispy parsnip ribbons, pickled onion & salted almonds
Total time: 40m
Yield: 2
Ingredients: 100 g Blue cheese cubes; 40 g Cranberry chutney; 1 piece Apple; 500 g Potatoes; 40 g Arugula & lamb's lettuce; 1 piece Red onion; 1 sachet(s) Italian seasoning; 10 g Fresh flat leaf parsley; 1 piece Parsnip; 20 g Salted almonds; 1 teaspoon Sugar; 1 tablespoon Extra virgin olive oil; 1 tablespoon [Plant-based] butter; 2 teaspoon Mustard; 1 tablespoon Balsamic vinegar; 2 tablespoon Red wine vinegar; 2 tablespoon Olive oil; to taste Salt and pepper

with crispy parsnip ribbons, pickled onion & salted almonds

4.5(54)

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Calories

866 kcal

Protein

21.8g protein

Difficulty

Easy

Veggie

Allergens:

Melk (inclusief lactose)
Amandelnoten
Pinda's
Selderij
May contain traces of allergens
Noten
Sesamzaad

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

(Contains: Selderij, May contain traces of allergens)

½ piece

Parsnip

10 g

Salted almonds

(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)

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

Energy (kJ)3624 kJ

Calories866 kcal

Fat46.2 g

Saturated Fat17.9 g

Carbohydrate82.3 g

Sugar31.7 g

Dietary Fiber17.6 g

Protein21.8 g

Salt2 g

Potassium1671.3 mg

Calcium72.5 mg

Iron2.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Peeler or Cheese Slicer

•Bowl

•Tall-Sided Pan

•Small Bowl

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.