Parsnips, parsley, and toasted buckwheat [salad] from Salad Freak: Recipes to Feed a Healthy Obsession (page 240) by Jess Damuck

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Notes about this recipe

  • tarae1204 on January 06, 2023

    The flavors of this salad are very mellow and harmonious. There are many steps - pickling, roasting, cooking, composing, etc. - but they are simple. I subbed carrots for parsnips. We enjoyed the salad the first night with sauteed salmon, that was good. The second night, we ate it with pork-chorizo patties and that was excellent! I'd definitely layer a protein with some warm spices (chiles, paprika) atop this salad.

  • LKrishnan81 on November 05, 2022

    Excellent meal salad. No raisins in the house, so I subbed pickled grapes and some of the pickling liquid for the white balsamic.

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