Warm Roast Carrot and Parsnip Salad With Rye Croutons

Name: Warm Roast Carrot and Parsnip Salad With Rye Croutons
Total time: 105 min
Ingredients: 3 carrots, halved lengthways and cut into wedges; 3 parsnips, halved lengthways and cut into wedges; 90 ml olive oil; 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways, plus 1 extra shaved; 6 rindless bacon rashers; 4 slices rye bread, torn; To serve: coarsely torn radicchio and flat-leaf parsley; Mustard dressing; 60 ml (¼ cup) olive oil; 1 tbsp each cider vinegar and lemon juice, or to taste; 2 tsp Dijon mustard; 2 tsp thyme; 1 small garlic clove, crushed

www.gourmettraveller.com.au

Warm roast carrot and parsnip salad with rye croutons is a hearty, earthy dish. A perfect balance of textures and flavors for a satisfying side or main.

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Ingredients

3 carrots, halved lengthways and cut into wedges
3 parsnips, halved lengthways and cut into wedges
90 ml olive oil
2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways, plus 1 extra shaved
6 rindless bacon rashers
4 slices rye bread, torn
To serve: coarsely torn radicchio and flat-leaf parsley
Mustard dressing
60 ml (¼ cup) olive oil
1 tbsp each cider vinegar and lemon juice, or to taste
2 tsp Dijon mustard
2 tsp thyme
1 small garlic clove, crushed