Roasted parsnip, celery heart, and apple salad
Instructions:
- Celery hearts are the tender, pale-green inner stalks in a celery bunch.
- 1 1 /2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 bunch celery hearts, cut diagonally into 1 / 8-inch-thick slices
- 1 /2 cup celery leaves
- 1 green apple, such as Granny Smith, cored, halved, and cut into 1 / 8-inch-thick wedges
- Hazelnut Vinaigrette
- Preheat the oven to 375ï€ F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.
- Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and 1 / 4 cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.