Ask A Chef: Misticanza di BietolaRecipe By: Rob Rossi
Chef Rob Rossi of Giulietta shares his recipe for Misticanza di Bietola — a salad of Swiss chard, honeyed parsnips, sunflower seeds and Grana Padano.
Q: I visited Giulietta on a recent trip to Toronto and ate the most delicious salad! It was made with Swiss chard, which I’ve never thought of as a salad green, roasted and fried parsnips, grated cheese and seeds. It was so satisfying I almost didn’t want anything else (though, of course, I ate much more). Could you get me the recipe? — Diane, Vancouver
A: Move over kale salad! Swiss chard is fresh, crisp, mildly earthy and just as great raw as it is cooked. Rob creates this salad with salty cheese, sweet roasted and crunchy parsnips, sunflower seeds and a mustardy dressing for a delicious dish you’re going to want to put into regular rotation.
- 4 medium parsnips, peeled and cut into 1⁄4″ to 1⁄2″ dice (about 5 cups)
- 1⁄4 cup olive oil
- 1⁄4 cup honey
- 2 medium parsnips, peeled
- Canola oil for frying
Grainy Mustard Vinaigrette
- 1⁄3 cup olive oil
- 1⁄4 cup white wine vinegar
- 3 tbsp whole grain mustard
- 1 tbsp honey
- 2 small bunches Swiss chard
- 3⁄4 cup finely grated Grana Padano
- 1⁄2 cup shelled, roasted sunflower seeds
Bake Honeyed Parsnips
- Preheat oven to 375°F and line baking sheet with parchment paper. Toss parsnips with olive oil and honey, and season with salt and pepper. Roast for 35 to 45 minutes, or until golden brown. Set aside.
Fry Parsnip Crisps
- Using mandoline or sharp knife, slice parsnips into thin coins. Clip thermometer to side of medium pot and heat 2 inches of oil over medium-high heat. When oil reaches 350°F, fry parsnips in batches for 2 to 3 minutes, until golden brown and crisp. Drain on paper towels and season with salt.
- Combine olive oil, white wine vinegar, mustard and honey, and season with salt and pepper. Shake in jar to emulsify.
- Wash chard and slice leaves crosswise into 1⁄4-inch-thick ribbons. In large bowl, add chard, honeyed parsnips, half the sunflower seeds and half the cheese. Drizzle dressing onto greens, season and toss. Place salad into serving bowls and garnish with remaining sunflower seeds, grated cheese and parsnip crisps