Carrot Ribbon Salad with Pistachios and Tarragon

Ingredients

• carrots (peeled into ribbons; amount not stated)
• 1 cup pistachios (chopped; reserve some for finishing)
• tarragon (leaves removed from stems; amount not stated)
• honey (amount not stated)
• 1.5 tbsp champagne vinegar
• 1 lemon zest (from 1 lemon)
• 0.5 lemon juice (juice of half a lemon)
• garlic (a tiny amount; amount not stated)
• black pepper (cracked; amount not stated)
• 1 tsp salt (the speaker says “teaspoon of salt”; sea salt is also sprinkled on top, amount not stated)
• olive oil (amount for vinaigrette not stated; add a little extra virgin olive oil to finish)

Steps

1. 1

   Peel the carrots, then continue peeling them lengthwise into ribbons and place the ribbons in a serving bowl.

2. 2

   Chop the pistachios. Set some aside to sprinkle over the finished salad.

3. 3

   Remove the tarragon leaves from their stems and slice or chop the leaves; they do not need to be perfectly uniform.

4. 4

   In a jar, combine the honey, champagne vinegar, lemon zest, lemon juice, a tiny amount of garlic, cracked black pepper, 1 teaspoon of salt, and olive oil. The amount of honey and olive oil is not stated.

5. 5

   Close the jar securely and shake the vinaigrette to combine.

6. 6

   Add the chopped pistachios and tarragon to the carrot ribbons. Toss with your hands until every ribbon is coated with the pistachios and tarragon.

7. 7

   Pour the vinaigrette over the salad and toss to coat the ribbons evenly.

8. 8

   Finish with the reserved pistachios, a sprinkling of sea salt, and a little extra virgin olive oil.

Notes

Carrot quantity and the amounts of honey, garlic, and olive oil are not stated in the available source. The transcript says to shake the vinaigrette and then toss the salad, but does not clearly state when the vinaigrette is added; pouring it over before tossing is the minimal connective interpretation.

Nutrition per serving

• salad
• side
• vegetarian
• gluten-free
• no-cook