The Parsnip Parmesan Parsley And Lemon Salad is a light and tart side for any meal, and this dish makes for a great tongue twister. Just try saying “Parsnip, Parmesan and Parsley” three times fast. Did you get it? Say it again! Parsnip, Parmesan Parsley… It’s kind of like the old tongue twister Peter Piper Picked a Peck of Pickle Peppers. Anyway, we hope you enjoy this wonderfully elegant salad.
Shopping List
parsnips
parmesan
olive oil
lemon juice
fresh parsley
Equipment
vegetable peeler
medium bowl
Instructions:
Wash and peel the parsnips. Then shred or slice them as thinly as you can. You can even use a box grater to shred them if you prefer. It gives a bit of a different flair to the salad but also provides a desirable alternate outcome.
Cut the parmesan into thin strips with a vegetable peeler. Prep the parsley by washing it and cutting off any extra long stems that would be too corse or detract from the appearance.
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.
Enjoy The Parsnip Parmesan Parsley And Lemon Salad!
Parsnip Parmesan Parsley And Lemon Salad
Equipment
- vegetable peeler
- medium bowl
Ingredients
- 1 lb parsnips
- ¼ lb parmesan
- 3 tbsp olive oil
- 3 tbsp lemon juice
- ¼ cup chopped parsley
Instructions
- Peel the parsnips and slice them as thinly as you can. Cut the parmesan into thin strips with a vegetable peeler. Prep the parsley.
- 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.
You might also enjoy Grated Beet Frisee Walnut And Goat Cheese Salad
