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
Ingredients
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5
large carrots, shaved into ribbons
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1/4 cup
parsley leaves
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1/4 cup
cilantro leaves
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1/2 cup
fresh ricotta
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1 1/2 tablespoons
rice vinegar
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2 tablespoons
extra virgin olive oil
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kosher salt, to taste
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freshly ground black pepper to taste
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1/4 cup
roasted pistachios, shelled and roughly chopped
Directions
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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.
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Carefully crumble (or dollop, depending on your ricotta's moisture content). Give a gently toss.
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Plate each salad and top with a generous sprinkle of pistachios.
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Enjoy!
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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."
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