Ingredients
Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
1 1/2 pounds parsnips (4 medium), peeled, cut into 1/2-by-2-inch sticks
1/4 cup extra-virgin olive oil
1 small red onion, halved and very thinly sliced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
Preparation
In a large pot of boiling salted water, cook green beans and parsnips until crisp-tender, 8 minutes. Drain; transfer to a large bowl.
In a medium skillet, heat olive oil over medium-high. Add red onion and cook until translucent, 3 minutes. Slowly add vinegar and mustard, season with salt and pepper, and stir to combine. Pour pickled onions and dressing over vegetables and toss well. Serve warm or at room temperature.
