Shaved Parsnip Salad
Ingredients
- 2 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil
- Coarse salt and freshly ground pepper
- 2 hearts of romaine, cut into bite-size pieces
- 3 parsnips (about 8 ounces), peeled and shaved very thinly (on a mandolin or with a vegetable peeler)
- 4 medjool or 6 regular dates, pitted and cut into 1/2 inch pieces
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