Serves 4
2 pounds multicolored carrots (I used yellow, orange, red)
2 tablespoons finely chopped mint
¼ fresh jalapeño, finely chopped
2 tablespoons olive oil (a nice, high-quality fruity one is best)
Lime juice to taste
Sea salt to taste
¼ cup pistachios, roughly chopped
Peel the carrots, then also with your peeler, shave the carrots into long ribbons. Place in a large serving bowl along with the mint, jalapeño, olive oil, lime juice and sea salt. Toss, season to taste and sprinkle chopped pistachios all over the top. Serve.
Note: This is a great salad to serve with anything grilled, so hold onto this recipe for the summer grilling season.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
