A Szechuan-inspired salad of cooked wild parsnip leaves
Course: Appetizer, Salad, Side Dish
Keyword: Szechuan Peppercorns, Wild Parsnip
1lbparsnip greenscarrot or fennel greens can be substituted
1small carrotgrated, to garnish
Toasted sesame seedsto garnish, optional
2Tablespoonsfresh lime juice
2teaspoonssriracha or your favorite hot chili sauce
Toasted sesame oilto taste
1teaspoonground dried Szechuan peppercorns
Mix the ingredients for the dressing except the sesame oil.
Blanch the parsnip leaves in lightly salted water until just tender, about 1.5 minutes, then drain and refresh in cold water. Squeeze the cooled parsnip leaves dry, then lay them out, and cut into roughly ½ inch pieces.
Toss in a bowl with the grated carrot just as a garnish—you don’t need a lot.
Toss the greens with the dressing to taste (you probably won't need it all) then the oil, double check the seasoning and adjust as needed, then serve.