winter carrot salad with fresh ricotta, pistachios and herbs

By SarahKlein • March 2, 2011 • 1 Comments

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Author Notes: This recipe is inspired by the addictive carrot salad I had at Underground Kitchen, a fabulous farm-to-table restaurant in Madison, WI. It was so good, so fresh and so light -- the perfect antidote to heavy winter eating! Roasted almonds can easiliy replace the pistachios. - SarahKlein

Serves 4

5 large carrots, shaved into ribbons
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/2 cup fresh ricotta
1 1/2 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
kosher salt, to taste
freshly ground black pepper to taste
1/4 cup roasted pistachios, shelled and roughly chopped

Toss the carrot ribbons, parsley and cilantro leaves, rice vinegar, olive oil and salt and pepper together until well-combined and glossy. Taste to ensure correct seasonings. Adjust as needed, adding more salt, pepper, vinegar or olive oil.
Carefully crumble (or dollop, depending on your ricotta's moisture content). Give a gently toss.
Plate each salad and top with a generous sprinkle of pistachios.
Enjoy!
Note: I use a vegetable peeler or my mandoline to get very fine, long ribbons of carrot. I turn and rotate the carrot as I shave, stopping when I reach the "core."