Carrot and Pistachio Salad

  • Serves

    serves 4-6


By SAVEUR Editors

Published on March 19, 2015

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).


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


Step 1

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.