Spiced Cider Pickled Carrot & Parsnip Ribbon Salad...

Looking for something a little different for lunch?

Do you like eating salads in Autumn?

How about trying this Autumn salad?

Do you fancy trying this; Spiced Cider Pickled Carrot & Parsnip Ribbon Salad recipe out?

A salad full of carrots, parsnips, a bistro salad leaf bag, walnuts, honey and goats’ cheese, crumbled. With a tasty mulled cider vinaigrette.
How tasty?

How to make a Spiced Cider Pickled Carrot & Parsnip Ribbon Salad:

You will need:

Mulled cider vinegar:

• 360ml cider vinegar
• 1 tsp juniper berries 
• ½ teaspoon of black peppercorns 
• 2 star anise
• 1 cinnamon stick
• 155g caster sugar 

Salad:

• 3 carrots, sliced thinly using a mandolin
• 3 parsnips, sliced thinly using a mandolin by Sainsbury’s bistro salad leaf bag
• 40g walnuts
• 20g honey (approx.)
• 40g goats’ cheese, crumbled

Method:

1. Roughly chop the walnuts and spread on a baking tray lined with parchment paper. Drizzle over with honey so that the walnuts are coated and toast in the oven at 180°C for 10minutes until the walnuts have caramelised; take out of the oven and season with salt.
2. Make the mulled cider vinegar by combining all the ingredients into a saucepan and gently simmer for 20minutes allowing the spices to infuse then allow to cool slightly.
3. Pour the slightly cooled pickle over the vegetable ribbons and pickle for 7minutes, then remove. Note – the longer the pickle the softer the vegetables will become – thinner slices will pickle quicker.
4. Plate the salad by laying a bag of salad leaves on a plate and scatter the remaining ingredients. Drizzle the plate with some of the pickle as a dressing for the salad.

Recipes courtesy of Sainsbury’s. No payment was received.

What do you think?

Fancy making up a Spiced Cider Pickled Carrot & Parsnip Ribbon Salad?

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