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
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Sounds delicious! Do you want the ricotta to stay in little clumps or spread all over the dish like a creamy sauce?