Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette

salad leafy green low carb low fat kid-friendly low cal carrot healthy vegan lemon lemon juice herb grape shallot pistachio parsley small plates

Mindy Fox

8–10 servings

Source

Ingredients

1 large shallot, thinly sliced

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

Kosher salt

3/4 cup unsalted, shelled raw pistachios, coarsely chopped

1 tablespoon olive oil

2 teaspoons za'atar, divided

1 1/2 teaspoons honey

1/4 cup extra-virgin olive oil

4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces

1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler

2 cups flat-leaf parsley leaves with tender stems

1 1/2 cups green seedless grapes, quartered, divided

Flaky sea salt

Freshly ground black pepper

Method

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.

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.

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.

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.