Princess Beans and Pickled Carrot Salad with Ricotta and Pisatchio

If you are looking for a delicious and easy salad recipe, these tender princess beans with pickled carrots over ricotta cream are an ideal choice. Princess beans are small green beans that are harvested young and only have very small or no seeds. You can use French haricots verts, which are much thinner, longer and tender than regular green beans. Pickled carrots can be prepared one day ahead, actually it tastes better after 24 hours and will stay fresh and crunchy for at least a week.

Princess Beans and Pickled Carrot Salad

adapted from Delicious

	Pickled Carrots
300 g Princess green beans 150 g Ricotta, drained 50 ml Heavy cream 2 tbsp Roasted pistachios, chopped Mint leaves 2 Schallots, sliced Zest & juice of 1 organic lemon 1/2 tsp Salt flakes 1 1/2 tsp Toasted coriander seeds, crushed 60 ml Extra virgin olive oil Black pepper	165 ml Apple cider vinegar 2 tbsp Runny honey 100 ml Water 1 Bay leaf 1/2 tsp Black peppercorns 1 Garlic clove, sliced 1 Small dried chilli (optional) 2 Small carrots, peeled into strips lengthwise 2 tsp Salt flakes

For the pickled carrots, place all the ingredients except carrot in a small saucepan over high heat and bring to the boil. Place the carrot in a heatproof bowl then pour over pickling liquid. Weigh mixture down so carrot is submerged. Leave for at least 30 minutes. Make this the night before if time allows and chill in the fridge overnight for better flavour.
For the dressing, place the schallot, lemon juice and salt flakes in a bowl and stand for 10-15 minutes. Add the crushed toasted coriander seeds, half of the lemon zest and olive oil. Season, then whisk to combine. Set aside until needed.
To make the salad, wash the beans and cut off the ends. Heat a saucepan with salted water over high heat and bring to the boil. Add princess green beans and blanch for 4-6 minutes, depending on the thickness, strain them and immediately place them in a larger bowl of iced water to stop the cooking process and retain their green colour.
Place the ricotta and cream in a bowl and stir to combine. Spread the ricotta mixture on a serving plate and top with the princess beans and pickled carrot. Pour some dressing over and top with pistachios, mint leaves, remaining lemon zest and freshly ground black pepper. Serve immediately.

11 comments:

DEZMOND 26/2/25 13:14: I am currently translating two books on Japan and they have so many different pickles, it is crazy, they even pickle chrysanthemums LOL I would probably stay hungry there, because I really do not like rice, even though I eat it every week. I do sometimes pickle carrots, after I finish a jar of pickled cucumbers I will put some grated carrots into the vinegar liquid that is left in the jar and eat it tomorrow as a salad.
Ivy's Closet 26/2/25 13:22: These look so amazing. Beautiful post💛🧡🤍
Tom 26/2/25 13:37: ...wow, edible art!
Christine 26/2/25 14:19: Yummy
Lola Martínez 26/2/25 14:19: Es una ensalada muy rica porque judías y zanahorias me encantan, junto al ricotta la receta solo puede mejorar.
Sintra blogue 26/2/25 14:21: thanks!
eileeninmd 26/2/25 14:34: Looks colorful and pretty, a tasty salad.
Take care, enjoy your day!
speedy70 26/2/25 17:55: I tuoi piatti sono sempre bellissimi e molto invitanti!!!
Cooking Julia 26/2/25 18:42: What a nice plate full of good nutrients, I love it.
Evening With A Sandwich 26/2/25 19:53: What I love about this salad is it a beautiful culmination of interesting ingredients. Love it!!!
Julie Ann Lozada 26/2/25 19:57: wow this looks so yummy and pleasing to the eyes. i wanna taste this.

http://www.itsjulieann.com/