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Frisee and Carrot Ribbon Salad with Za’atar- lemon Vinaigrette
Frisee and Carrot Ribbon Salad with Za’atar- lemon Vinaigrette
Category
VEGETABLES & GRAINS
Servings
8 - 10
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
4 large heads (1 ½ lbs.) Frisée, torn into bite-sized pieces
1 lb. medium Carrots, preferably rainbow, shaved lengthwise
2 c. Flat-leaf parsley leaves with tender stems
1 ½ c. Green seedless grapes, quartered, divided
1 large Shallot, thinly sliced
¾ c. Unsalted, shelled raw pistachios, coarsely chopped
¼ c. Fresh lemon juice
¼ c. Olive oil
1 TBS. SFL Lemon peel
1 TBS. Olive oil
2 tsp. Za’atar, divided
1 ½ tsp. Honey
Pinch of SFL Smoky Citrus Salt
SFL Sel Gris Sea Salt
SFL Mixed Peppercorns, ground
Directions
Combine, shallot, SFL lemon peel, lemon juice, ¼ tsp SFL smoky citrus salt in a medium bowl. Let stand for 10 minutes
Then add honey and 1 tsp Za’atar to the lemon mixture & whisk to combine. Add ¼ cup olive oil slowly & whisk.
Toast pistachios, 1 TBS olive oil, and 1 tsp SFL Za’atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with ¼ tsp SFL smoky citrus salt. Transfer to a small bowl and set aside.
Place Frisée, Carrots, Parsley, ¾ cup Grapes & half of Pistachios in a large salad bowl. Drizzle with the vinaigrette & gently toss. Season with SFL Self Gris sea salt & peppercorns.
Top Salad with remaining pistachios & ¾ cup grapes.
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