Arbroath Smokie and Parsnip Salad

by Sue Lawrence

Arrange the salad leaves in a large bowl and scatter over the olives
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
5 MINS

Ingredients

2 Arbroath Smokies
700g Parsnips (peeled)
Mixed Salad Leaves
3 tbsp Black Olives
4 tbsp Olive Oil
Juice of 1 Lemon
2 tbsp Chives (finely chopped)
Salt and freshly ground Black Pepper

Arbroath Smokie and Parsnip Salad

Instructions

Cut the parsnips into matchsticks, drop into boiling water for a couple of minutes until they are just tender, drain and set to one side.

Remove the flesh from the Smokies and flake.

Arrange the salad leaves in a large bowl and scatter over the olives.

Whisk or shake the dressing ingredients together and season with salt and pepper to taste, pour this over the parsnips while they are still warm, stirring to coat them.

Tip the dressed parsnips over the salad leaves and top with the flaked Smokies.

Serve at once with plenty of warm bread.

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