Healthy salad for winter

brown-rice-salad-with-roasted-parsnips-and-whipped-ricotta-14112016

INGREDIENTS

    • 3/4 cup short-grain brown rice
    • 3/4 cup plus 3 tablespoons olive oil, divided
    • 2 teaspoons kosher salt, plus more, divided
    • 2 large oranges, divided
    • 1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4″ coins
    • 1 garlic clove, smashed
    • 4 sprigs rosemary
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup blanched hazelnuts
    • 1 1/2 cups whole-milk ricotta
    • 2 teaspoons white wine vinegar
    • 1 teaspoon honey
    • 1/4 teaspoon freshly ground black pepper
    • 2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
    • 1/2 cup whole parsley leaves

PREPARATION

    1. Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
    2. Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
    3. Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.
    4. Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
    5. Peel remaining orange. Slice into 1/4″ rounds, then cut into half moons.
    6. Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
    7. Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.

Source: www.epicurious.com

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