Recipes

Carrot and Pistachio Salad

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).

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette.

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.