Mache Salad with Parsnips, Leeks, and Dried Tomatoes
Peel the parsnips, cut in half crosswise and then cut lengthwise into quarters.
Rinse and spin dry the mache. Cut the leek in half lengthwise, rinse thoroughly, and drain well. cut into thin strips about 6 cm (about 2 inches) long.
Scrub the lemon in hot water, pat dry. Cut away the bright yellow peel with a vegetable peeler and cut into strips. Squeeze the juice.
Drain the tomatoes drain well, collecting 1 tablespoon of the oil. Cut the tomatoes into fine strips.
Blend the herbal oil with oil from the tomatoes and 2 tablespoons lemon juice. Season with salt and pepper.
To serve, arrange the mache, leeks, tomatoes, and parsnips on plate. Drizzle with the vinaigrette and serve sprinkled with the lemon zest.