Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette
A vibrant and refreshing salad featuring crisp frisée lettuce, rainbow carrot ribbons, and fresh herbs, dressed in a bright za'atar-lemon vinaigrette and topped with toasted pistachios and sweet grapes.
Ingredients
- •1 large shallot
- •1 tablespoon lemon zest
- •¼ cup lemon juice
- •½ teaspoon kosher salt
- •¾ cup pistachios
- •1 tablespoon olive oil
- •2 teaspoons za'atar
- •¼ cup extra-virgin olive oil
- •4 heads frisée
- •1 pound carrots
- •2 cups parsley
- •1½ cups green grapes
- •¼ teaspoon flaky sea salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
10 min
- 2.
Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
3 min
- 3.
Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
2 min
- 4.
Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.
5 min
