Shaved Carrot and Parsnip Salad with Gingery Hazelnuts

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.