Winter Root Vegetable Slaw

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup sherry or red wine vinegar
• 1 cup chopped parsley, loosely packed
• 2/3 cup extra virgin olive oil
• 2 large carrots
• 2 medium parsnips
• 1 small celery root
• 2 black radishes or 1/2 daikon radish

Directions

1. Start with the vinaigrette. Add the mustard, salt, sugar, vinegar and parsley to a blender, then blend until the mixture comes together, about 30 seconds. Stop and scrape the blender jar, put the lid back on, and turn the blender to its lowest speed.
2. Pour in the olive oil in a slow, steady stream. Once all of it has been added, switch the blender to its highest speed and blend until smooth, about 90 seconds.
3. Prepare the root vegetables. Peel everything except the radishes if you are using black radishes. Those dark edges are pretty in the finished salad, so you can leave them on.
4. Use a vegetable peeler or a coarse grater to shave the vegetables into a bowl. Aim for pieces that are generally similar in length, as much as the vegetables will cooperate.
5. To finish, add some of the vinaigrette to the shredded vegetables and toss well. Refrigerate the slaw for at least 20 minutes before serving.