New This Month

Shaved Parsnip Salad with Grapefruit

This colorful salad blends bitter with sweet flavors.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 2 grapefruits, peel and pith removed
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon honey
  • Coarse salt and pepper
  • 1 1/2 pounds parsnips, peeled
  • 1/2 cup fresh parsley leaves


  1. Working over a large bowl, cut out grapefruit segments, then squeeze 1/4 cup juice from membranes. Whisk in oil, vinegar, honey, and 1/2 teaspoon each salt and pepper. With a vegetable peeler, shave parsnips on the diagonal into strips. Add to bowl along with parsley and toss.

Cook's Notes

Serve this side with roast chicken or pork, ham, or even steak.


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