You may think cooked parsnips would make an unlikely salad but in fact their subtle, slightly sweet flavour is most successful.
Peel the parsnips and cut in quarters. Boil them in salted water (or better still, steam them) until just tender. Drain and cool. Then mix all the ingredients together in a salad bowl and dress. This is one of those salads which won’t suffer if you dress it
© 1978 Josceline Dimbleby. All rights reserved.