This raw carrot salad with parsnips and champagne vinaigrette is sweet, crunchy and refreshing...served with a touch of irony. It comes together quickly and pairs perfectly with pulled pork and avocado for easy, weeknight paleo tacos.
Rinse/scrub the carrots and parsnips. Using a vegetable peeler, shave the outer skin from each parsnip and carrot and reserve for another purpose (they are great to add to vegetable stock).
Continue to shave each parsnip and carrot until you reach the core. Arrange the peeled vegetable strips in a shallow platter. To achieve the ombre effect, I started with the parsnips, then yellow carrots, then orange carrots, finishing with purple carrots.
Prepare the vinaigrette. Vigorously whisk the olive oil, vinegar, mustard and smashed garlic.
Pour the vinaigrette over the shaved vegetables. Top with fresh chopped parsley, salt and pepper. Gently toss to serve.
You want to use great quality extra virgin olive oil for a salad like this, as the vinaigrette is an essential component of the finished taste. An easily available and relatively affordable choice is the California Olive Ranch brand.