Parsnip & Lentil Salad with Fried Eggs
Well folks, this is going to be my last spring parsnip recipe of the season. We finally ate the last of the overwintered parsnips and I must say, we enjoyed every last bite! Parsnips hold a special place in my heart and I’m already looking forward to our fall harvest. With that being said, I know I’ll enjoy them a little more after I eat my fair share of summer produce. Tomatoes, eggplants, zucchini and corn cannot get here fast enough!
Anyhow, this salad was a great send off and I’m hoping you all get your hands on some parsnips so you can enjoy this springtime meal too. This is the kind of weeknight dinner that is a breeze to prepare and bursting with simple flavors. The addition of fried eggs bumps this dish up a notch and both Taylor and I were impressed with how simple yet delicious this salad was.
We’re still swimming in a sea of pea shoots at the farm and added a few handfuls to our salads. If you cannot find pea shoots you can substitute with arugula or spinach.
Anyhow, I hope you all enjoy this seasonal salad as much as we do. Grab a fork, pour a glass of wine and enjoy a date night in with someone you love. Cheers!
Parsnip, Lentil & Walnut Salad with Fried Eggs
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4Salad
- 1 cup french green lentils, rinsed
- 4 cups vegetable stock
- 4-5 medium parsnips, peeled and cut into thin wedges (think french fry size)
- 2 Tablespoons olive oil
- 3/4 cup walnuts, lightly toasted
- 2 cups pea shoots (or another spring green)
- salt + pepper
- shredded parmesan cheese for serving (optional)
- 1-2 fried eggs per person
- 2 1/2 Tablespoons balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 Tablespoons toasted walnut oil (or good quality walnut oil)
- 2 Tablespoons extra virgin olive oil
- Salt and pepper to taste
- Preheat the oven to 425F.
- Bring the vegetable stock to a boil in a saucepan. Add the lentils and simmer until tender. About 25 minutes. Drain the lentils and set aside.
- Meanwhile, toss the chopped parsnips with the olive oil and place on a prepared baking sheet in the oven. Bake until golden brown and tender. About 25 minutes. Toss the parsnips halfway through cooking.
- In a small skillet toast the walnuts until lightly browned. About 3 minutes. Shake the pan a few times throughout toasting. Set aside.
- In the same skillet that the walnuts were toasting heat a little oil or butter and fry your eggs.
- Combine all the ingredients for the dressing and whisk until well combined. This works great with an immersion blender.
- In a large bowl toss the lentils, parsnips, walnuts, pea shoots and dressing. Divide among plates and top each plate with 1-2 fried eggs and a few shavings of freshly grated parmesan cheese. Season to taste with salt and pepper.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary *Always use good quality oils and vinegars when making dressings. The flavors shine and a little bit goes a long way. *Taste test as you go *Above all, have fun in the kitchen and make each recipe your own