grated parsnip and carrot salad

ginger vinaigrette • parsley makes 4 to 6 servings My last semester of college, I studied in Angers, a small town in western France, and I would often travel to Paris to visit friends and enjoy the city on weekends and breaks. As a plant-based baller on a budget, I discovered that the ubiquitous carottes râpées—grated carrot salad—was a lifesaver in such an expensive city. Those salads were cheap, vegan, and really tasty, plus they helped me value the simplicity of raw vegetables dressed with a little bit of salt, fat, and acid. Here I toss grated carrots and parsnips with a simple ginger vinaigrette. Feel free to experiment with other root vegetables, and if you have fresh-out-of-the-ground organic vegetables, try this salad simply coated in a few glugs of olive oil, fresh lemon juice, and good-quality salt so the brilliance of the vegetables can shine through.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the parsnips, carrots, and parsley in a large bowl and set aside. In a blender, combine the rice vinegar, ginger, and agave. Pulse a few times to combine, then, with the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season to taste with salt and pepper. Pour enough dressing over the vegetables to lightly dress. Toss.

Step 2

Transfer to a serving bowl and serve.

Step 3

“Ma colère” by Françoiz Breut from Françoiz Breut dressing salads Monifa Dayo, my talented chef friend, gave me the best advice for making flavorful salads, which I will share with you: Before coating the leaves with dressing, lightly spray them with fresh lemon juice, sprinkle with salt, and toss to coat. This technique helps amplify the flavors of the dressing once it’s added. If using a dressing that has been refrigerated, make sure to bring it to room temperature before tossing. Also, be sure to add just a little dressing at a time so the salad is lightly coated but not drowning in it.