Autumn salad with corn, parsnips, Mature Cheddar and nuts

Name: Autumn salad with corn, parsnips, Mature Cheddar and nuts
Total time: 1 h
Ingredients: 600 g parsnips; ½ a head of savoy cabbage; 2 corns on the cob; 100 g Castello® Tickler mature cheddar; 100 g hazelnuts; 4 spring onions; 3 tbsp oil; salt; pepper; 50 ml olive oil; 1 tbsp mustard; 1 tbsp honey; 1 tbsp apple apple cider vinegar (or similar); 1 tbsp finely chopped chives; 2 tbsp caper; salt; pepper

Cook 1 hr 4 servings

Greet the turning of the leaves with our recipe for Autumn Salad with Corn, Parsnips, Havarti and Nuts. Enjoy a beautiful salad with fresh vegetables and a homemade vinaigrette of honeyed mustard. Thin slices of Havarti provide depth and character to balance, leaving a lingering tang to finish.

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ingredients

600 g parsnips
½ a head of savoy cabbage
2 corns on the cob
100 g Castello® Tickler mature cheddar
100 g hazelnuts
4 spring onions
3 tbsp oil
salt
pepper

Vinaigrette:

50 ml olive oil
1 tbsp mustard
1 tbsp honey
1 tbsp apple apple cider vinegar (or similar)
1 tbsp finely chopped chives
2 tbsp caper
salt
pepper

preparation

Preparation

Cut the parsnips into bite-sized sticks and coat with oil, salt and pepper. Bake at 180°C for approx. 30 min. until tender and slightly golden.

Bring a large pot of salted water to a boil and add the shucked corn. Boil for 7 min. Allow the corn to cool slightly then slice off the kernels.

Finely shred the savoy cabbage. Remove the coarsest bits as they can be difficult to get through uncooked.

Combine all the ingredients for the vinaigrette.

Place some cabbage on the bottom of a salad bowl or serving dish. Then add the parsnips and sprinkle on the corn and spring onions. Pour the vinaigrette over the salad. Top with the nuts and Castello Tickler Extra Mature Cheese.