Winter salad and parsnip nests

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For this recipe you can either make 12 small parsnip nests using a shallow fairy cake tin, or four using a Yorkshire pudding tin.

Ingredients

For the parsnip nests

For the salad

  • 2 heads red chicory, thinly shredded
  • ¼ red cabbage, thinly shredded
  • 1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained
  • 25g/1oz hazelnuts, toasted, lightly crushed, to garnish

For the dressing