Crudite today? Most peak-of-season ingredients, sliced thinly, can be eaten raw. Take parsnips: peel quickly, cut lengthwise in half, then trim the fibrous cores. Slice into misshapen batons that curl coyly stored in water (to make sure they don't oxidize). Drain, then serve with this pungent Anchovy Dressing. #thenimblecook page 379.