Carrot and Pistachio Salad

Name: Carrot and Pistachio Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 ⁄ 2 cup diced fresh figs; 1 ⁄ 4 cup balsamic vinegar; 1 shallot, minced; Kosher salt and freshly ground black pepper, to taste; 3 ⁄ 4 cup plus 1 tbsp. olive oil; 2 lb. multicolored carrots, halved lengthwise; 1 head radicchio, roughly chopped; 1 ⁄ 2 cup pistachios, roughly chopped

by0| PUBLISHED Mar 19, 2015 6:48 PM

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Carrot and Pistachio Salad — *Matt Taylor-Gross*

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman's Classic Recipes for Modern People (Olive Press, 2015).

Yield: serves 4-6

Ingredients

1⁄2 cup diced fresh figs
1⁄4 cup balsamic vinegar
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
3⁄4 cup plus 1 tbsp. olive oil
2 lb. multicolored carrots, halved lengthwise
1 head radicchio, roughly chopped
1⁄2 cup pistachios, roughly chopped

Instructions

Heat oven to 375°. In a medium bowl, combine figs, vinegar, shallot, salt, pepper, and 2 tbsp. water; while whisking constantly, slowly drizzle in 1⁄2 cup olive oil until vinaigrette is emulsified and set aside. Toss carrots with 1⁄4 cup oil and salt; transfer to a baking sheet and cook until brown and crisp, about 20 minutes. Meanwhile, heat remaining olive oil in a 12" skillet over medium-high; add half the radicchio and cook until its just wilted and browned in spots, 2–3 minutes. Add to a large bowl and toss with reserved vinaigrette, uncooked radicchio, carrots, and pistachios. Transfer to a platter and serve immediately.

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