Cooking Instructions
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Step 1
Using a sharp knife, cut the
Carrots (590 g)
into long, thin matchsticks. If you have a julienne peeler, or Spiralizer, this will be even easier. Place in a large mixing bowl.
Step 2
Trim 1-inch from the bottom of the asparagus stalks. Using a vegetable peeler, shave the
Asparagus (455 g)
into thin ribbons. 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.
Step 3
In a glass measuring cup, whisk together the juice from
Lemons (1 1/4)
,
Extra-Virgin Olive Oil (60 mL)
,
Kosher Salt (6 g)
,
Freshly Ground Black Pepper (2 g)
, and
Ground Cumin (as needed)
.
Step 4
Pour over the carrots and asparagus and toss well.
Step 5
Refrigerate for at least 30 minutes, or up to six hours. When ready to serve, add the
Fresh Mint (5 g)
and
Shelled Pistachios (60 g)
and toss well.
Step 6
Transfer to a serving dish and top with additional Finely Chopped Fresh Mint, Shelled Pistachios and
Goat Cheese (120 g)
. Serve immediately. Enjoy!
