Winter Carrot Salad With Fresh Ricotta, Pistachios And Herbs

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   ["Toss the carrot ribbons, parsley and cilantro leaves, rice vinegar, olive oil and salt and pepper together until well-combined and glossy. Taste to ensure correct seasonings. Adjust as needed, adding more salt, pepper, vinegar or olive oil.", "Carefully crumble (or dollop, depending on your ricotta's moisture content). Give a gently toss.", "Plate each salad and top with a generous sprinkle of pistachios.", "Enjoy!", "Note: I use a vegetable peeler or my mandoline to get very fine, long ribbons of carrot. I turn and rotate the carrot as I shave, stopping when I reach the ""core."""]

* Per serving · 4 servings · Values may vary.

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