We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!
Green salad with carrots and pistachios – serves 4
- 4 carrots, grated
- 1 tsp Dijon mustard
- 20g sultanas
- 5 tsp white wine vinegar
- 60ml olive oil
- 1 small clove of garlic, crushed
- 100g plain yoghurt
- ½ tsp caster sugar
- 10g mint leaves, finely chopped
- 20g parsley leaves, finely chopped
- 1 baby gem lettuce, leaves separated and halved lengthways
- 1 white chicory, leaves separated and halved lengthways
- 1 butterhead lettuce, leaves separated and large ones halved lengthways
- 30g pistachios, toasted and lightly crushed
Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.
Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.
Combine the chopped mint and parsley in a bowl.
Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.
Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.
(Original recipe by Yotam Ottolenghi in the Guardian.)
Jono & Jules do food & wine 