raw roots shells and shoots salad    

    Do you have a friend who, when you are with them, no words are needed? They know you so well, and you know them so well, that a peaceful contentment surrounds you every time you are with them? A friend in this lifetime, two souls who will meet again in other lifetimes? My best friend and I have this amazing kind of friendship. 

     In the last couple of years she has gone raw. She calls it, "eating sprouts," and her expertise in creating delicious raw cuisine is impressive. 

    This salad is in her honor. I hope she likes it!

    It takes only three ingredients: carrots (roots), beans (fava), and shoots (pea). It won't work if you use very big or old carrots better suited for the soup pot. It works beautifully if you use small or medium sized carrots from the garden, which are tender and bursting with sweetness.

    Shave the carrots. Toss them in a simple vinaigrette. And surround them with a handful of fresh fava beans and pea shoots. 

    With a few basic foodstuffs and just a touch of luck in finding the very best, freshest, tenderest ingredients, it is possible to create a flavorful dish that would impress even my best friend. 

Serves 2

Raw Roots Beans and Shoots Salad


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 pinches fine sea salt
  • 1 teaspoon water
  • 6 fresh carrots
  • 14 fresh fava beans
  • 1 bunch fresh pea shoots

Cooking Directions

  1. Place the olive oil, vinegar, mustard, salt and water in a small bowl and whisk well.
  2. Clean the carrots. With a vegetable peeler, shave them into a salad bowl.
  3. Add the fava beans and 1/2 of the pea shoots.
  4. Pour in the vinaigrette and toss well.
  5. Plate and sprinkle the remaining pea shoots on top.

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