As I mentioned last week, I figured it was time to make some salads this season that skip the greens. I decided to look no further than the always under-utilized and arguably unloved parsnip. The carrot’s paler, sadder looking cousin rarely gets any love on my stove and has never found its way into one of my salads before. It's time for a change.
When the parsnips are thinly sliced, their earthy flavour is quite mild. If you don’t have a mandolin at home to thinly slice the vegetables in this recipe, you can always use a good quality vegetable peeler to get paper thin slices on parsnip and zucchini. That, ladies and gentlemen, is my tip of the month!
What you’ll need…
2 parsnips (peeled, thinly shaved, 1 1/2 cups approx.)
1 zucchini (thinly sliced then matchsticked, 1 1/2 cups approx.)
1 orange (peeled, segmented and sliced)
1/2 bulb fennel (thinly sliced, 1 cup approx.)
1/2 red onion (thinly sliced, 1/2 cup approx.)
2 TBSP Greek yogurt
1 TBSP olive oil
1 TBSP red wine vinegar
1 TSP lemon juice
1 TSP cane sugar
salt and pepper
1. Place the first 5 ingredients in a large salad bowl.
2. In a separate bowl, whisk together the yogurt, oil, vinegar, lemon juice and sugar. Pour the mixture over the sliced ingredients in the salad bowl, season with salt and pepper.
3. Finally, toss with hands or tongs to combine.
4. Let the salad chill in the refrigerator for 10-15 minutes before serving so the parsnips and fennels can soften slightly in the dressing.
Total prep time…20 min
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.
by Dan Clapson