- 1 lemon, juice of
- 2 teaspoons Dijon mustard
- 4 -5 tablespoons olive oil
- 3 cups peeled shredded parsnips
- 1 1⁄2 cups peeled shredded apples
- 1 cup Italian parsley
- salt and pepper
- Mix lemon juice and mustard. Whisk in olive oil.
- Combine parsnips, apples and parsley in a bowl; toss with dressing and season to taste with salt and pepper. Serve chilled.