When Pears are in abundance create this Juicy Pear and Parsnip Crisps Salad
This fresh Pear and Parsnip Crisps Salad is a really juicy combination. What is more, this 5-element recipe, based on a roasted one, tastes delicious. The salad is both savoury and sweet with natural sweetness coming form the fruit and vegetables. It is a great dessert at a dinner party or a Sunday lunch as it looks impressive as well.
To make the Parsnip Peel Crisps
Wash 2 medium-sized parsnips and peel them with a potato peeler to get about 20-15 slices.
Use a large frying pan and follow the procedure:
- Sweet 2 tablespoons of olive oil, warm it up, add the parsnip peels,
- Pungent a pinch of ginger, sprinkle all over the peels,
- Salty a pinch of fine sea salt, the same,
- Sour 1 tablespoon of lemon juice, drizzle over the peels,
- Bitter a pinch of turmeric.
Fry the peels for about 1 minute, until crispy. You might want to turn the thicker slices over so that they fry evenly. When they are done, take them off the pan onto a plate lined with paper towel to absorb the excess oil.
To make the Pears
Wash 2-3 pears, cut into quarters and core them. There is no need to peel them. Place them on the frying pan after cooking the parsnip crisps cut sides down ad fry for 1-2 minutes. Turn them over to fry on the other cut side and turn the heat off.
Serving the Pear and Parsnip Crisps Salad
In deep pasta bowls arrange: 2-3 lettuce leaves, torn, the pear quarters (allow 2-3 pieces per person) and some parsnip crisps. Sprinkle the salad with some of the oil from frying (optional).
Serve garnished with some feta cubes to add some salty flavour, a few mint leaves scattered all over and 2-3 small scoops of orange jam on the pears (optional). They will go well with Dalgona Coffee or Lemon Balm Green Tea.
