While leafy green salads are my favorite dinner staple, I am always looking for new ways to make raw vegetables appealing and delicious. Parsnips are root vegetables that look like white carrots. If you process them in a food processor, they resemble rice, and make a great substitute for grain in a lot of dishes.
Parsnip, Tomato, and Herb Salad Inspired by Giada Di Laurentiis’ recipe for “Farro Salad” from Everyday Italian
1 parsnip, peeled, cut into smaller pieces and then processed in the food processor
1 handful of grape tomatoes, quartered
the juice of about 1/2 a lemon (about 2 tablespoons)
1 clove of garlic, very finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons vidalia onion, diced
a drizzle of cold pressed extra virgin olive oil (optional)
sea salt and pepper to taste
Mix all ingredients together in a bowl. You could warm this up if you’d like, but I enjoyed it raw. For a nice presentation, spoon your salad into endive leaves, or just eat as it is! It is light and delicious either way!