2
Ingredients
Carrot and shishito salad, recipe follows
1 pack of Paro Kitchari
2 poached eggs
For the carrot and shishito salad:
1 cup julienned carrots
6-8 shishito peppers, thinly sliced
Zest and juice of one lime
1 heaping teaspoon honey
1 heaping tablespoon tarka, at room temperature
1 clove of garlic, microplaned
4-5 mint leaves, thinly sliced
Recipe by Vilda Gonzalez
Shishito Salad with Kitchari
30 minutes
2
METHOD
-
1
Combine the microplaned garlic, lime juice, lime zest, honey, and tarka. Mix to combine.
-
2
In a medium bowl, combine the carrots, shishito peppers, mint, and the dressing.
-
3
Massage the dressing in with your hands until the vegetables are evenly coated.
-
4
Serve on top of a warm bowl of Kitchari with a soft poached egg.
METHOD
-
1
Combine the microplaned garlic, lime juice, lime zest, honey, and tarka. Mix to combine.
-
2
In a medium bowl, combine the carrots, shishito peppers, mint, and the dressing.
-
3
Massage the dressing in with your hands until the vegetables are evenly coated.
-
4
Serve on top of a warm bowl of Kitchari with a soft poached egg.
30 minutes
