Ingredients

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

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Arrange a rack in center of oven; preheat to 450F.
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Step 2

  • 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.
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  • Length: 25 minutes

Step 3

  • Drain, then rinse with cool water; set aside.
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Step 4

  • 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.
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  • Length: 20 minutes

Step 5

  • Transfer to a plate.

Step 6

  • Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 68 minutes.
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  • Length: 68 minutes

Step 7

  • Let cool, then coarsely chop.

Step 8

  • 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.
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  • Length: 2 minutes

Step 9

  • Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.
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Step 10

  • Juice reserved orange.
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Step 11

  • 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.
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Step 12

  • Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture.
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Step 13

  • Spread ricotta mixture on a platter and arrange salad over.
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Step 14

  • Serve immediately.

Step 15

  • Do Ahead

Step 16

  • Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.
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