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

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

• 1 large shallot, thinly sliced

• 1 tablespoon finely grated lemon zest

• 60ml di succo di limone fresco

• Sale kosher

• 180ml unsalted, shelled raw pistachios, coarsely chopped

• 1 cucchiaio di olio d'oliva

• 2 teaspoons za'atar, divided

• 1 1/2 teaspoons vegan honey

• 60ml olio extravergine di oliva

• 4 large heads of frisée (about 675g), torn into bite-sized pieces

• 450g medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler

• 2 cups flat-leaf parsley leaves with tender stems

• 230g green seedless grapes, quartered, divided

• Sale marino a scaglie

• Pepe nero macinato fresco

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

Meanwhile, toast pistachios, 1 tablespoon olive oil, and 1 teaspoon za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 teaspoons kosher salt. Transfer to a small bowl; let cool and set aside.

Add honey and 1 teaspoon za'atar to lemon mixture and whisk to combine, then whisk in 60ml 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 90g grapes.

Avvertenza

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