The subtle, sweet flavour of the parsnip is an important part of this excellent winter salad.
Simply slice the red cabbage very finely and mix in a bowl with the boiled parsnips and hazelnuts. Sprinkle over the dried fennel. I find the easiest way to mix the French dressing is to have a jam jar with a tight-fitting lid kept for the purpose so that you can vigorously shake the ingredients up together.
© 1978 Josceline Dimbleby. All rights reserved.