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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Carrots
Peel and chop Mokum carrots into small, even pieces. Steam or boil them for about 5-7 minutes until tender but still crisp. Drain and let cool.
Make the Dressing
In a small bowl, whisk together olive oil, honey, salt, and black pepper. Adjust seasoning to taste.
Combine Ingredients
In a large mixing bowl, combine the cooled Mokum carrots, Buffalo ricotta, roasted red peppers, and chopped pistachios. Pour the dressing over the mixture and gently toss to combine.
Garnish and Serve
Transfer the salad to a serving platter and sprinkle with fresh basil. Serve immediately or chill for 30 minutes for flavors to meld.