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Sally tells me that Glade Road Growing's farm share this week will include parsnips and other root veggies. Parsnips, which are a native of Eurasia, are closely related to carrots and parsley. They are delicious roasted, steamed, sauted or raw. They make a nice addition to stews.
While there won't be the pound and a half of parsnips called for in the original recipe, you can use the other root veggies in the share such as turnips and carrots. I've substituted cilantro for parsley, lime juice for vinegar, maple syrup for honey and added some green onions.
This salad would be nice served on a bed of arugula or other greens. If you want to make this a main dish, you could add two cups of cooked white or black beans. For meat eaters, this salad would be a great side for roasted chicken, duck, turkey or pork. It would also be great accompaniment for tuna or salmon.
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Serves 4
Ingredients:
2 red grapefruits, peel and pith removed (I love the Texas Rio Reds when they're available.)
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 teaspoon maple syrup
1/2 teaspoon each sea salt and fresh ground pepper
1 1/2 pounds peeled parsnips, carrots and peeled turnips (unless you are using salad turnips which can be unpeeled)
1/2 cup fresh cilantro leaves
1/4 cup of finely chopped green onions
1. Working over a large bowl, cut out grapefruit segments, setting the membranes aside. Squeeze 1/4 cup juice from membranes and discard the membranes. Whisk in oil, lime juice, honey or syrup, salt and pepper into the grapefruit juice and add to bowl.
2. With a vegetable peeler, shave the root vegetables on the diagonal into strips. Add to bowl and toss, along with cilantro and green onions and toss.
