Roasted Parsnip Salad with Hazelnuts Blue Cheese and Wheat Beer Vinaigrette

Ingredients

• 1 1⁄2 lb. parsnips, peeled and sliced 1/2 thick
• 1 1⁄2 tbsp. plus 1/4 cup canola oil
• 1 tsp. thyme leaves
• 2 shallots (1 thinly sliced, 1 minced)
• Kosher salt and freshly ground black pepper, to taste
• 3 oz. sliced pumpernickel bread, pulsed into coarse crumbs using a food processor
• 1 tbsp. unsalted butter, melted
• 1 cup peeled hazelnuts
• 1 tsp. smoked hot paprika
• 2 tbsp. malt vinegar
• 2 tbsp. wheat beer
• 1 tbsp. honey
• 2 small red radishes, cut into 1/4″ thick matchsticks
• 1 small head frisée, torn into bite-size pieces
• 1 small head red leaf lettuce, preferably red oak, torn into bite-size pieces
• 1 (4-oz.) piece blue cheese
• 2 tbsp. pumpkin seed oil

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag