Parsnip, Parmesan, Parsley And Lemon Salad
serves 2-4
As well as being a light and tart side for any meal, this dish makes for a great tongue twister - just try saying "Parsnip, Parmesan and Parsley" three times fast.
1 pound parsnips
1/4 pound parmesan
3 tablespoons olive oil
3 tablespoons lemon juice
1/4 cup chopped parsley
prep: 10 minutes
total: 15 minutes
vegetable peeler, medium bowl
1. Peel the parsnips and slice them as thinly as you can. Cut the parmesan into thin strips with a vegetable peeler. Prep the parsley.
2. Whisk together the olive oil and lemon juice. In a medium bowl, combine the parsnips, parmesan, dressing and parsley. Toss gently to coat. Season to taste with salt and pepper.
2. Whisk together the olive oil and lemon juice. In a medium bowl, combine the parsnips, parmesan, dressing and parsley. Toss gently to coat. Season to taste with salt and pepper.
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