From Eden Eats
Peeled Carrot Ribbon Salad
Carrot ribbons, pistachios and a bright lemon dressing. A vegetable peeler does most of the work.
Inspired by @edengrinshpan
Ingredients
- 6 large carrots
- 1½ cups roasted pistachios
- 1 heaped tbsp chopped tarragon leaves
- 1 tbsp honey + 1 tbsp Dijon mustard
- 1½ tbsp champagne vinegar
- Zest of 1 lemon; juice of ½ lemon
- ½ small garlic clove, grated
- ½ cup extra-virgin olive oil, plus a finishing drizzle
- 1 tsp kosher salt; black pepper and flaky salt
Method
- Peel the carrots, then shave them lengthwise into ribbons. Roughly chop the nuts and toss with the carrots and tarragon.
- Stir honey, mustard, vinegar, lemon zest and juice, garlic, kosher salt and pepper in a small bowl. Whisk steadily while slowly adding the oil.
- Toss the ribbons with the dressing. Heap onto a serving plate; add a small drizzle of oil and a little flaky salt. Serve promptly.
