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Lidey's Table

Shaved Carrot & Asparagus Salad

Friday, April 28, 2017

This is an easy, versatile and absolutely delicious side dish. The shaved carrots and asparagus are tossed in a simple lemon juice and olive oil vinaigrette, which softens them slightly. The cumin in the dressing gives the salad an earthy, Moroccan air, and the mint, goat cheese and pistachios turn a simple bowl of vegetables into a dish bursting with flavor and lots different textures in each bite. If a vegetable side could be a showstopper, this would definitely be it.

While the asparagus is shaved with a simple vegetable peeler, there are a few different ways you can cut the carrots. You can "Spiralize" them, you can cut them by hand with a sharp knife (a little time consuming, but works!) or use a julienne peeler.  The only real work here is the vegetable prep, which takes a little patience, but is so worth it, especially because you can make this whole dish ahead of time and let it sit in the refrigerator until dinner. (Then just add the mint, goat cheese, and pistachios before serving.) 

Shaved Carrot & Asparagus Salad

  • 1 ¼ pound carrots
  • 1 pound asparagus stalks
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 3 tablespoons finely chopped fresh mint, plus more for serving
  • ½ cup shelled pistachios, plus more for serving
  • ½ cup crumbled goat cheese

Using a sharp knife, cut the carrots into long, thin matchsticks. If you have a julienne peeler, or Spiralizer, this will be even easier. Place in a large mixing bowl.

Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the asparagus into thin ribbons. (I lay the stalks flat against a cutting board, and holding the asparagus at the thick end of the stalk, shave through the flowery head.) Cut any remaining pieces of asparagus stalk you weren’t able to reach with the peeler into 1-inch pieces and add them to the bowl.

In a glass measuring cup, whisk together the lemon juice, olive oil, salt, pepper and cumin. Pour over the carrots and asparagus and toss well.

Refrigerate for at least 30 minutes, or up to six hours. When ready to serve, add the mint and pistachios, and toss well. Transfer to a serving dish and top with additional chopped mint, pistachios, and the goat cheese. Serve immediately.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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