Salad Ingredients

Yields 4 servings 

• 4 carrots with tops
• 2 ounces baby spinach, washed
• 2 ounces tender baby lettuces, washed
• 6 ounces snap peas, halved
• ½ cup carrot-top pesto [see recipe]
• Fresh chopped herbs to taste: carrot tops, chervil, cilantro, basil
• Pine nuts and crushed pistachios to taste
• Optional: Crumbled feta cheese and homemade croutons [see directions below]

Dietary note: Omit cheese to make this a vegan-friendly salad; omit croutons to make it gluten-free. 

Salad Directions

1. Scrub and rinse carrots and their tops. Using a vegetable peeler, peel all the carrots, set aside but do not discard. Shave carrots into long bite-sized pieces, set aside. Finely chop the tops, set aside.
2. In a salad spinner, wash the spinach and baby lettuces. Drain and pat dry the leaves. Place into a large salad serving bowl.
3. Add in the carrot peels and pieces, plus snap pears. Toss with the carrot top pesto.
4. Garnish with chopped herbs: carrot tops, chervil, cilantro, and basil.
5. Optional: Top with pine nuts, crushed pistachios, and crumbled feta cheese
6. Optional homemade croutons: in a skillet, tear up bread in small bite-sized pieces. Drizzle with olive oil, salt, and pepper. Using tongs, turn over occasionally to brown all the crevices until nice and toasty. Add to salad.

Carrot Top Pesto Ingredients

Yields 1½ cups pesto

• ¼ cup pistachios
• 1 tablespoon pine nuts
• ⅓ cup Parmigiano Reggiano
• 1 cloves garlic
• ⅔ cup olive oil
• 2 cups carrot tops, rinsed (from 1 bunch of carrots; discard any woody stem pieces)
• 1 lemon, juiced
• salt and pepper to taste
• optional: red pepper flakes to taste

Carrot Top Pesto Directions

1. In a food processor add pistachios, pine nuts, cheese, carrot tops, and garlic. Pulse until combined.
2. Open the lid, squeeze in the lemon juice, and scrape down the sides with a silicone spatula. Place the lid back on top and pulse again.
3. Open the lid spout, and slowly drizzle in the olive oil until smooth.
4. Add salt and pepper, taste test, and adjust accordingly. Add red pepper flakes, if desired. 1–2 tablespoons of water may be needed to reach desired consistency. Add more salt and pepper, if necessary. Store in an airtight container for 3–5 days in the fridge or freeze the remaining leftovers.