Carrot and Pistachio Salad
Matt Taylor-Gross
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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).

Carrot and Pistachio Salad Carrot and Pistachio Salad
Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette.
Yield: serves 4-6

Ingredients

  • 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

Instructions

  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 12 cup olive oil until vinaigrette is emulsified and set aside. Toss carrots with 14 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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