Shaved Parsnip Salad

A surprisingly good source of vitamin C, raw parsnips have slightly more of the antioxidant than their cooked counterparts.
Body+Soul, November 2009
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 8
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  • 2 tablespoons sherry vinegar
  • 3 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 hearts of romaine, cut into bite-size pieces
  • 3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
  • 4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces


  1. Whisk together vinegar and oil; season with salt and pepper.

  2. Toss parsnips, lettuce, and dates. Drizzle with dressing. Season with salt and pepper.

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