Shaved Carrot and Parsnip Salad with Gingery Hazelnuts
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling25 minutes active
- 1
Shaving carrots and parsnips into ribbons transforms the fibrous root vegetables into a tender, sweet salad base. The long, thin strips have ample surface area to soak up flavors and support contrasting ingredients, such as crunchy chopped nuts. They also form a colorful tangle that is attractive on a platter. Briefly microwaving the ribbons makes quick work of tenderizing them and opens up the vegetables’ cell structure so they readily take in seasonings. A sharp Y-style peeler is the ideal tool for creating wispy shavings. At the supermarket, choose large, thick carrots—not the slender variety sold in bunches—and largish parsnips because they’re easier to work with.
Don’t shave the vegetables all the way to the core. The cores tend to be tough and woody, and can be saved for making soups or stocks. Also, don't overcook the vegetable ribbons in the microwave. They should be wilted but still have texture; they shouldn't be completely tender and limp.
Step 1
Use a Y-style peeler or a mandoline to shave the carrots and parsnips from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores or reserve for another use. Put the ribbons in a large, microwave-safe bowl and toss with ½ teaspoon salt. Cover and microwave on high until just wilted and tender-crisp, 3 to 5 minutes, stirring once halfway through; set aside, uncovered, leaving any liquid in the bowl.
Step 2
In a small saucepan over medium, combine the oil and hazelnuts. Cook, stirring, until the nuts are fragrant and golden, about 2 minutes. Remove from heat and add the ginger (it will sizzle vigorously), then stir in the lemon juice.
Step 3
Pour the warm dressing over the carrots and toss. Let stand for 15 minutes. Add the chives, then toss again. Taste and season with salt and pepper.
