in Middle East

Arabic parsnip and date salad with yogurt and lemon dressing

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Ingredients for 4 servings:

  • 6 m.-large parsnip(s)
  • 24 dates (Medjool, Berber or Halawi), pitted
  • 2 tbsp lemon juice
  • 1 tbsp brown sugar
  • 100 ml Greek yogurt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Clean, peel, and coarsely grate the parsnips. Cut the dates into small pieces and add them to the parsnips. Combine the yogurt, sugar, and lemon juice and stir until the sugar dissolves. If the dressing is still too thick from the yogurt, add a little more lemon juice. Fold the dressing into the parsnips and dates. Serve well chilled!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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