Indulge in some fresh baby corn and make a salad that showcases this premature vegetable. Topped with crispy parsnip ribbons and mixed through with a spicy salad dressing, it’s a recipe you’d make over and over again!
Peel the parsnip and discard the skin. With a wide mouth peeler, shave the parsnip all around and stop at the core to create ribbons.In a small mixing bowl, add the parsnip ribbons, melted butter and a pinch of salt. Mix until well combined.Line a sheet pan with some baking paper. Spread out the coated parsnip ribbons on the baking paper and place in the oven for 10 minutes. Remove after 10 minutes and place the well crisped ribbons to one side and turn the others. Check every 5 minutes until all the ribbons are well crisped.
Steam the baby corn spears for 5 minutes.
Wash and pat dry the baby spinach leaves.
Pick the oregano leaves to yield ⅓ cup.
Dice half the orange capsicum into small pieces.
Wash and pat dry cherry tomatoes. Cut in half.
Salad Dressing
In a small mixing bowl, add the Tabasco sauce, horseradish cream, olive oil, apple cider vinegar and Worcestershire sauce.
Mix until well combined.
Assembly
In a large mixing bowl, add baby corn, baby spinach leaves, oregano leaves, cherry tomatoes, and orange capsicum.
Add salt and pepper to taste.
Add the Tabasco horseradish vinaigrette and mix until well combined.
Place salad on a nice platter.
Gently add the crispy parsnip ribbons on the top.
Serve.
Notes
You can use any mixed leaves for this recipe. Ensure it’s a good mix and not rocket/arugula heavy as it would be too peppery for this salad.
Any coloured capsicum or bell pepper will be fine to use.
You can use any tomato for this recipe, although cherry tomatoes would be better so it won’t be so watery.
You can substitute parsnip with carrots or sweet potatoes. They will crisp up beautifully in the oven too.
Marjoram, tarragon and parsley can be used instead of oregano.
Dijon mustard or even some wasabi can be used to replace horseradish cream in the salad dressing.