winter carrot salad with fresh ricotta, pistachios and herbs

March  2, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 5 large carrots, shaved into ribbons
  • 1/4 cup parsley leaves
  • 1/4 cup cilantro leaves
  • 1/2 cup fresh ricotta
  • 1 1/2 tablespoons 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
  1. 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.
  2. Carefully crumble (or dollop, depending on your ricotta's moisture content). Give a gently toss.
  3. Plate each salad and top with a generous sprinkle of pistachios.
  4. Enjoy!
  5. 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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1 Review

healthierkitchen March 2, 2011
Sounds delicious! Do you want the ricotta to stay in little clumps or spread all over the dish like a creamy sauce?