This is a fast, easy salad with a bright tart flavor. I served it with leftover beef roast that i had coated with cracked black pepper and grated nutmeg and I doubt there could be a better match.
It’s very easy to make. I peeled 1 parsnip and 2 small Jazz apples. I then sliced them on the mandoline and chopped them into little bits. I could have shredded them, but I had a bandage on my finger acquired while peeling that made shredding awkward. I then sliced about 1/4 cup of red onion and chopped that. I added about 1 cup of chopped parsley. I cut a large lemon in half and squeeze the juice of half of it on the vegetables. Adding some salt and pepper and 1 tsp of mustard, I finished with about 1.5 TBSP of walnut oil (olive oil will do) and mixed it all together.
I let it rest for 10 minutes or so for the flavors to meld and served it with my roast beef. The flavor is fresh and bright, tangy from the parsnips and the lemon with the sweetness of the apples and the earthiness of the parsley balancing them. The mustard added some nice heat to the mix. This made a second serving that I will have for lunch tomorrow and which, I imagine will taste even better since these are vegetables that hold up well in dressing.