Camille Becerra's Roasted Parsnip and Endive Salad
A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.
- 4 parsnips (about 1 pound total), scrubbed, sliced ⅛ inch thick crosswise on a mandoline
- ½ cup vegetable oil, divided
- ¼ teaspoon (scant) chili powder, divided
- 3 tablespoons fresh lemon juice
- 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
Preheat oven to 400°. Toss parsnips with agave and ¼ cup oil on a rimmed baking sheet; season with kosher salt and half of chili powder. Roast, turning once, until parsnips are tender when pierced with a paring knife but haven’t taken on any color, 10–15 minutes.
Meanwhile, whisk lemon juice, sugar, remaining chili powder, and remaining ¼ cup oil in a small bowl until sugar dissolves; season dressing with kosher salt.
Divide parsnips, endive leaves, turnips, and blue cheese among plates. Drizzle with dressing (save any extra for another salad), top with pistachios, and season with sea salt.