New This Month

Mache, Prosciutto, and Parsnip Salad

  • Servings: 4


  • 2 parsnips, peeled
  • 1/4 teaspoon salt, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon coarsely ground white pepper
  • 4 cups mache
  • 4 ounces thinly sliced prosciutto, slivered


  1. Cut the parsnips crosswise into 1 1/2-inch lengths. Slice each piece lengthwise 1/4 inch thick. Stack a few together, and trim the edges to make squares. Repeat with remaining pieces; set aside.

  2. In a large bowl, combine olive oil, the vinegar, 1/4 teaspoon salt, and the pepper. Mix together with a fork. Taste, and adjust for seasoning. Add the mache and prosciutto, and toss to combine. Divide among four salad plates.

  3. Meanwhile, in a medium saucepan over medium heat, heat grape-seed oil. Working in batches so as not to crowd the pan, add the parsnips, and cook until golden, about 1 minute per side. Transfer to paper towels to drain briefly.

  4. Divide the hot chips among the salads, tucking some of the chips into the greens. Serve immediately.

Reviews Add a comment