Easy Entrees

Asparagus and pickled carrot salad with ricotta and pisatchio

Name: Carrot salad recipe with ricotta and asparagus
Yield: 4
Ingredients: 2 bunches asparagus, woody ends trimmed; 120g ricotta; 80ml cream; 35g pistachio; 62.50 ml loosely packed mint leaves; 165ml rice wine vinegar; 40.00 ml runny honey; 1 bay leaf; 1/2 tsp black peppercorns; 1 garlic clove, sliced; 1 small dried chilli (optional); 2 small carrots, peeled into strips lengthwise (we used a peeler); 2 eschalots, sliced; Zest & juice of 1 lemon; 1 1/2 tsp toasted coriander seeds, crushed; 60ml olive oil

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https://healthimprovements.info/recipes/carrot-salad-recipe-ricotta-asparagus/h7vonch7 — Asparagus and pickled carrot salad with ricotta and pisatchio

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by Danielle Alvarez

Sep 01, 2019

Light, fresh and seasonal. This salad recipe just screams spring.

2 bunches asparagus, woody ends trimmed
1/2 cup (120g) fresh ricotta, drained
1/3 cup (80ml) pure (thin) cream
1/4 cup (35g) roasted pistachios, chopped
1/4 cup loosely packed mint leaves

Pickled carrots

2/3 cup (165ml) rice wine vinegar
2 tbs runny honey
1 bay leaf
1/2 tsp black peppercorns
1 garlic clove, sliced
1 small dried chilli (optional)
2 small carrots, peeled into strips lengthwise (we used a peeler)

Dressing

2 eschalots, sliced
Zest & juice of 1 lemon
1 1/2 tsp toasted coriander seeds, crushed
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the pickled carrots, place all the ingredients except carrot in a small saucepan over high heat with 100ml water and 2 tsp salt flakes and bring to the boil. Place the carrot in a heatproof bowl then pour over pickling liquid. Weigh mixture down so carrot is submerged. Chill until cooled completely.
2.

Meanwhile, for the dressing, place the eschalot, lemon juice and 1/2 tsp salt flakes in a bowl and stand for 10-15 minutes. Add the coriander seeds and olive oil. Season, then whisk to combine. Set aside until needed.
3.

To make the salad, heat a large deep frypan with salted water over high heat and bring to the boil. In 2 batches, add asparagus and blanch for 1 1/2 minutes, or until just cooked. Remove from pan and refresh in iced water.
4.

Place the ricotta and cream in a bowl and stir to combine. Spread the ricotta mixture on a serving plate and top with the asparagus and pickled carrot. Pour dressing over the top. Top with pistachios, mint leaves, lemon zest and freshly ground black pepper. Serve immediately.