Radicchio, Endive, and Parsnip Salad

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Let’s be honest, parsnips are an acquired taste. The first time I had them, I was at a steakhouse called Birks in Silicon Valley, where they were pureed and served with the ribeye. I told the chef, Maurice, they weren’t as good as creamed spinach. Then I realized they are a great source of nonsugary carbs low in toxins. This salad is perfect to have when you’re in maintenance mode and not protein fasting. The walnuts are high in micronutrients and omega-6 oils so they’re a great addition as long as they are mold-free and high quality from a reliable source.

Ingredients

  • 1 large parsnip (12 ounces), peeled and cut into ½ -inch chunks
  • 2 teaspoons grainy mustard
  • 1 teaspoon raw honey (optional)
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon high-quality olive oil
  • 1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil)
  • Sea salt
  • 1 head radicchio (8 ounces), leaves separated and coarsely torn
  • 2 Belgian endives (12 ounces each), halved and cut crosswise into ½ -inch slices
  • ½ cup fresh parsley leaves
  • cup walnuts, coarsely chopped (optional)

Method

In a medium saucepan fitted with a steamer insert, bring 2 cups of water to a simmer over medium heat. Add the parsnips, cover, and steam until just tender, about 4 minutes. Set aside to cool slightly.

Meanwhile, in a small bowl, whisk together the mustard, honey (if using), lemon juice, olive oil, and Brain Octane oil. Season with sea salt to taste.

Assemble the radicchio, endives, parsnip, and parsley in a bowl. Drizzle with the mustard vinaigrette. If desired, top with walnuts.

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