Easter

Shaved Carrot with Pistachios, Pancetta, Mint & Buttermilk

by:
April 17, 2014
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Shaved Carrot with Pistachios, Pancetta, Mint & Buttermilk
  • Serves 2-3
Author Notes

Freshly shaved salads are perfect for spring and couldn't be easier to make. —Mr Alpenglow

What You'll Need
Ingredients
  • for the salad:
  • 4-5 carrots, peeled
  • 1/4 cup unsalted pistachios, shelled & toasted
  • 1/4 cup pancetta, cubed & crisped
  • handful of small mint leaves for garnish
  • for the buttermilk dressing
  • 1/4 cup buttermilk
  • 12 large mint leaves, finely shredded
  • 1 teaspoon grapeseed oil
  • 2 teaspoons honey
  • kosher salt & freshly cracked black pepper
Directions
  1. Mix the buttermilk dressing and chill. Use a peeler to shave the carrot. When you ready to serve the salad, drizzle just enough of the dressing to coat the carrots. Immediately plate the carrots with one portion each of pistachios and pancetta. Garnish with the smaller mint leaves.
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