Shaved Carrot and Parsnip Salad with Gingery Hazelnuts

Name: Shaved Carrot and Parsnip Salad with Gingery Hazelnuts
Cook time: 40 min
Total time: 40 min
Ingredients: 2 - 3 (12 ounces) large carrots, peeled (see headnote); 2 large (12 ounces) parsnips, peeled; Kosher salt and ground black pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped hazelnuts; 2 teaspoons finely grated fresh ginger; 3 tablespoons lemon juice; 2 tablespoons chopped fresh chives

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Cook Time: 40 minutes

Total: 40 minutes

Servings: 4

Shaved Carrot and Parsnip Salad with Gingery Hazelnuts

Ingredients

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2 - 3 (12 ounces) large carrots, peeled (see headnote)2 large (12 ounces) parsnips, peeledKosher salt and ground black pepper3 tablespoons extra-virgin olive oil2 tablespoons finely chopped hazelnuts2 teaspoons finely grated fresh ginger3 tablespoons lemon juice2 tablespoons chopped fresh chives

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Instructions

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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.