Quinoa, Apple And Roasted Fennel And Parsnip Salad With Honey Vinaigrette Recipe

Posted on
 apple and roasted fennel and parsnip salad Quinoa, apple and roasted fennel and parsnip salad with honey vinaigrette recipe

I took a drive into the mountains my bones call home for a creekside Appalachian picnic. The main affair was my new favourite wholegrain salad, a mix of quinoa and caramelised roasted parsnip and fennel with the crunch of sprouts, tamari-roasted pepitas, shaved shallot, and all soaked in a simple raw honey vinaigrette with luscious 5-minute eggs on top.

Serves 8
Preparation 10min
Cooking 25min
Skill level Easy

By
Beth Kirby

Ingredients

1½ cups dried quinoa, rinsed
1 medium fennel bulb, cored and cut into bite-sized chunks
1 large parsnip, peeled and cut into 1 in (2.5 cm) chunks
½ tbsp olive oil
kosher salt and freshly ground pepper
1 firm, tart apple, cut into ½ in (1 cm) chunks (optional)
3 eggs
½ cup sprouts, such as sunflower or alfaalfa
¼ cup tamari-roasted or plain pepitas
1 small shallot, shaved or sliced thin
½ cup crumbled feta
¼ cup chopped flat leaf parsley

Vinaigrette

zest of one lemon
juice of two lemons or ¼ cup
2 tsp white wine vinegar
¾ cup olive oil
¼ cup raw honey (or to taste, sometimes I use as much as ⅓ cup)
a three finger pinch of kosher salt (or to taste)

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 15 minutes

Heat the panggangan to 225ºC.

Toss the fennel and parsnip with the olive oil on a sheet tray and season with kosher salt and freshly ground pepper. Set aside while until the panggangan comes to temperature, then roast for 25 minutes, stirring half way through, or until veggies are browned and tender but not mushy. You want them to hold up in the salad and still have a little bite. If they’re tender but not yet brown, pop them under the broiler for a minute or two to get color on them and avoid over-cooking.

Meanwhile, cook the quinoa. In a medium pot combine the quinoa with 3 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until the water is absorbed. Remove from heat, let sit an additional five minutes covered, and then fluff with a fork.

While the quinoa is cooking, make your 5-minute eggs. Cover eggs in cold water, bring to a boil, immediately remove from the heat, cover the pot, and allow them to sit for 5 minutes. While they sit, prepare an ice bath. Gently remove the eggs to the ice bath after the five minutes and peel once cool. Slice in half and sprinkle with a bit of course salt and set aside.

Make the dressing. Combine all ingredients except for the olive oil in a bowl and then slowly whisk in the oil to emulsify. Once the quinoa and vegetables are cooked, allow them to both cool to room temperature and then combine them in a bowl. Toss in the apples, if using. Pour the dressing over the salad and stir to combine thoroughly. Taste and add additional salt or lemon juice if desired. Top the salad with the sprouts, pepitas, feta, shaved shallot, chopped parsley, and eggs. Serve at room temperature.

Recipe from Local Milk by Beth Kirby, with photographs by Beth Kirby

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *