Cooked - Carrot Ribbon Salad With Pistachio And Tarragon

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

andreea.cooked15

Carrot Ribbon Salad With Pistachio And Tarragon

1.0

6 large carrots, peeled into long ribbons

1 ½ cups roasted pistachios, chopped

3 stems of tarragon, finely chopped (around 1 heaping tbsp)

1 tbsp honey

1 tbsp dijon

1 ½ tbsp champagne vinegar

1 lemon, zested

½ lemon, juiced

½ small garlic clove

½ cup extra virgin olive oil, plus more to finish

1 tsp kosher salt

Cracked black pepper to taste

Maldon sea salt to finish

Start by peeling the carrots, then continue using the vegetable peeler to create long, thin ribbons from each carrot.
Roughly chop the pistachios and finely chop the tarragon leaves. Place it all into a big bowl.
To make the vinaigrette, combine the honey, dijon, champagne vinegar, lemon zest, lemon juice, minced garlic, salt, and cracked black pepper.
Slowly whisk in the olive oil until the dressing is emulsified and well combined.
Pour over the carrot ribbons with the pistachios and the tarragon and toss
Plate in a small bowl and pile up high finish with a drizzle of extra virgin olive oil and a sprinkle of sea salt Serve and enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 15m

Created 35 weeks ago

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