SarahKlein's Notes:
Expand5 large carrots, shaved into ribbons Ask a question about this ingredient
1/4 cup parsley leaves Ask a question about this ingredient
1/4 cup cilantro leaves Ask a question about this ingredient
1/2 cup fresh ricotta Ask a question about this ingredient
1 1/2 tablespoon rice vinegar Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
freshly ground black pepper to taste Ask a question about this ingredient
1/4 cup roasted pistachios, shelled and roughly chopped Ask a question about this ingredient
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.
Ask a question about this stepCarefully crumble (or dollop, depending on your ricotta's moisture content). Give a gently toss.
Ask a question about this stepPlate each salad and top with a generous sprinkle of pistachios.
Ask a question about this stepEnjoy!
Ask a question about this stepNote: 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."
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Sounds delicious! Do you want the ricotta to stay in little clumps or spread all over the dish like a creamy sauce?