Serve with toast, smoked salmon and watercress
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 428 |
| Fat | 29.6g |
| Saturates | 2.9g |
| Protein | 2.8g |
| Carbs | 42.2g |
| Sugars | 20.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely chop the herbs (keep one handful of dill for serving) and capers. In a large bowl, combine the crème fraîche, mayonnaise, mustard, olive oil, salt, pepper, herbs and capers.
2
Using a mandolin, finely slice the parsnips then slice them into thin matchsticks. Repeat this process for the pears so that you have equal-sized matchsticks. Place them in the bowl containing the dressing. Juice the lemon over the matchsticks to prevent browning and then toss to coat in the sauce.
3
Top with fresh dill before serving.
