Camille Becerras Roasted Parsnip and Endive Salad
Ingredients
- 4 parsnips (about 1 pound total), scrubbed, sliced ⅛ inch thick crosswise on a mandoline
- 1 teaspoon agave syrup
- ½ cup vegetable oil, divided
- Kosher salt
- ¼ teaspoon (scant) chili powder, divided
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 4 small Belgian endives, leaves separated
- 4 small white turnips, trimmed, thinly sliced on a mandoline
- 4 ounces blue cheese, shaved with a peeler
- ¼ cup chopped salted, roasted pistachios
- Flaky sea salt
Instructions
Camille Becerra's Roasted Parsnip and Endive Salad serves 4 original recipe by Bon Appetit.
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