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Roasted Parsnips Salad

From your share:
3 large parsnips, peeled and cut into sticks
1 apples, cut into matchsticks
4-5 handfuls of arugula and/or mizuna

From your kitchen:
4 ounces diced pancetta
1 tablespoon olive oil
½ tablespoon kosher salt
1/4 cup grated Parmesan cheese or slivered almonds

For the Dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt

Preheat oven to 425 degrees. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender. While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again. When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.

From: girlgonegourmet.com

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