Rainbow Carrot, Pea Shoot, and Chicken Salad

Name: Rainbow Carrot, Pea Shoot, and Chicken Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams rainbow carrots (preferably a mix of long and short ones); 1 large garlic clove, minced; 237 milliliters crumbled sheeps- or goats-milk feta cheese; 1 teaspoons About kosher salt; 59 milliliters Meyer lemon juice; 177 milliliters mint leaves, cut into slivers; 79 milliliters extra-virgin olive oil; 113 grams pea shoots; 0 teaspoons pepper; 710 milliliters shredded cooked chicken; 473 milliliters sugar snap peas

Rainbow Carrot, Pe Head to the store and pick up rainbow carrots, garlic clove, pepper, and a few other things to make it today. To use up the goat milk you could follow this main course with the Blueberry Goat Milk Scones as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Scrub carrots gently (so you don't lose the bright outer color), using a brush under running water. With a mandoline or vegetable peeler, cut thin lengthwise ribbons to make 1 qt.; discard ends and tough cores.

Ingredients you will need

Vegetable

Carrot

Water

Equipment you will use

Peeler

Mandoline

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp.

Ingredients you will need

Water

Carrot

Equipment you will use

Bowl

Drain, roll in kitchen towels, and pat dry.

Ingredients you will need

Roll

Equipment you will use

Kitchen Towels

Discard tough or thick stems from pea shoots and tear sprigs into 4- to 5-in. pieces. Pull strings from straight sides of snap peas, then thinly slice peas lengthwise. In a large bowl, whisk oil, lemon juice, garlic, 1/2 tsp. salt, and the pepper.

Ingredients you will need

Lemon Juice