Photo: Romulo Yanes; Styling: Claire Spollen
A little sweet, a little salty, a bit of toasty, and a touch of tang--the makings of a grade-A salad
Serves 4 (serving size: about 3/4 cup)
1. Combine first 5 ingredients in a bowl, stirring with a whisk. Shave parsnips and carrots with a vegetable peeler to equal 4 cups, omitting parsnip cores. Add parsnip mixture and cilantro to dressing; toss to coat. Sprinkle with sesame seeds.