Shaved Carrot With Pistachios, Pancetta, Mint & Buttermilk
- for the salad:
- 4-5 carrots, peeled
- 1/4 cup unsalted pistachios, shelled & toasted
- 1/4 cup pancetta, cubed & crisped
- handful of small mint leaves for garnish
- for the buttermilk dressing
- 1/4 cup buttermilk
- 12 large mint leaves, finely shredded
- 1 teaspoon grapeseed oil
- 2 teaspoons honey
- kosher salt & freshly cracked black pepper
- Mix the buttermilk dressing and chill. Use a peeler to shave the carrot. When you ready to serve the salad, drizzle just enough of the dressing to coat the carrots. Immediately plate the carrots with one portion each of pistachios and pancetta. Garnish with the smaller mint leaves.
salad, carrots, unsalted pistachios, pancetta, handful, buttermilk dressing, buttermilk, mint, grapeseed oil, honey, kosher salt
Taken from food52.com/recipes/27892-shaved-carrot-with-pistachios-pancetta-mint-buttermilk (may not work)