Carrot and Pistachio Salad

by0| PUBLISHED Mar 19, 2015 6:48 PM
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


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


  • 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.