Carrot and Parsnip Salad

• 4 carrots, about 1 pound
• 3 parsnips, about 1 pound
• 1/2 cup chopped scallions or green onions
• 2 teaspoons finely minced garlic
• 1 tablespoon mustard, preferably the Dijon type
• 3 tablespoons red-wine vinegar
• 1/4 teaspoon ground cumin
• Salt to taste if desired
• Freshly ground pepper to taste
• 13 cup corn, peanut or vegetable oil
• 4 tablespoons finely chopped parsley

1. Trim and scrape the carrots.
2. Grate the carrots, using the coarse blade of a grater.
3. There should be about 3 cups.
4. Trim and scrape the parsnips.
5. Grate the parnips, using the coarse blade.
6. There should be about 3 cups.
7. Combine the grated carrots, parsnips and scallions in a mixing bowl.
8. In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper.
9. Start beating with a wire whisk while gradually adding the oil.
10. Stir in the parsley.
11. Pour the sauce over the carrots and parsnips and blend well.

carrots, parsnips, scallions, garlic, mustard, redwine vinegar, ground cumin, salt, freshly ground pepper, corn, parsley

Taken from cooking.nytimes.com/recipes/2365 (may not work)