Carrot Turnip Salad With Cumin Lime Dressing Recipe
Ingredients
| Lime juice | 3 Tablespoon (For the dressing:) | |
| Olive oil | 2 Tablespoon (For the dressing:) | |
| 1/3 cup tightly packed parsley leaves | ||
| 3/4 teaspoon ground cumin or dried basil or tarragon, crumbled | ||
| Salt | 3/4 Teaspoon (For the dressing:) | |
| Black pepper | 1/8 Teaspoon (For the dressing:) | |
| 4 medium-size carrots, peeled and shredded (12 ounces) | ||
| Parsnips | 2 Small, shredded (for the salad:) | |
| Red onion | 1 Small, slivered (for the salad:) | |
Directions
1 To prepare the dressing: In a food processor or blender, whirl the limejuice, oil, parsley, cumin, salt, and pepper for 30 seconds or until the parsley is minced.
2 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat. Add the carrots, turnips, and red onion and cook for 2 minutes (the water will not return to a boil). Drain the vegetables and transfer to a large salad bowl. Add the dressing and toss until well combined.
2 To prepare the salad: Bring a large saucepan of water to a boil over moderately high heat. Add the carrots, turnips, and red onion and cook for 2 minutes (the water will not return to a boil). Drain the vegetables and transfer to a large salad bowl. Add the dressing and toss until well combined.
Chef
