Salads aren't just for summer, as this earthy, hearty dish attests. Add roasted pepitas for extra crunch.
3carrots, halved lengthways and cut into wedges3parsnips, halved lengthways and cut into wedges90 mlolive oil2 bunchesDutch carrots, trimmed, scrubbed and halved lengthways, plus 1 extra shaved6rindless bacon rashers4slices rye bread, tornTo serve:coarsely torn radicchio and flat-leaf parsleyMustard dressing60 ml(¼ cup) olive oil1 tbsp eachcider vinegar and lemon juice, or to taste2 tspDijon mustard2 tspthyme1small garlic clove, crushed
Preheat oven to 200C. Toss the regular carrots and parsnips in a bowl with 2 tbsp olive oil and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally,
until golden brown and tender (1-1¼ hours). Toss Dutch carrots and 1 tbsp oil in in a bowl and season to taste. Spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown and tender (20-25 minutes).
Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add bacon and fry, turning occasionally, until golden brown and crisp (3-4 minutes). Remove from pan, set aside to cool, then break into rough pieces. Add rye bread to pan and fry, stirring occasionally, until golden brown, then season to taste. Just before serving warm bacon in oven for a minute or two.
For mustard dressing, whisk ingredients in a bowl to combine and season to taste.
Combine roasted vegetables in a large bowl with warm bacon and rye croûtons. Add radicchio, parsley and shaved carrot, drizzle with dressing to taste, toss to combine and serve warm.