1 Lb. parsnips

¼ cup white wine vinegar

3 navel oranges

1 cup pitted black olives, chopped

3 scallions, chopped

Salt & pepper

Extra virgin olive oil

Use a mandoline, vegetable peeler, or spiralizer to shave the parsnips into very thin ribbons.  Put them in a bowl of ice water with half the vinegar and soak for 30 minutes.  Meanwhile, grate the zest from one of the oranges.  Segment all the oranges over a bowl to catch all the juices.  Drain the parsnips and dry them as well as you can ( a salad spinner can be very helpful).  Toss the parsnips with the orange zest, orange segments, and their juice along with the olives and scallions.  Season with salt and pepper adjusting to taste.  Let the salad stand for about 15 minutes then toss again with a generous drizzle of olive oil and serve.  From Six Seasons by Joshua McFadden.