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

Name: Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette
Yield: 4 servings
Ingredients: 1 1 large shallot, thinly sliced; 1 1 tablespoon finely grated lemon zest; 1 1/4 cup fresh lemon juice; 1 Kosher salt; 1 3/4 cup unsalted, shelled raw pistachios, coarsely chopped; 1 1 tablespoon olive oil; 1 "2 teaspoons zaatar, divided", 1 1/2 teaspoons honey; 1 1/4 cup extra-virgin olive oil; 1 4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces; 1 1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler; 1 2 cups flat-leaf parsley leaves with tender stems; 1 1 1/2 cups green seedless grapes, quartered, divided; 1 Flaky sea salt; 1 Freshly ground black pepper

From the kitchen of Carly

Bright and herbaceous, this salad balances peppery frisée with sweet carrot ribbons. Za'atar and lemon dressing coats everything, while toasted pistachios add crucial crunch and richness. Simple enough for weeknight dinner, sophisticated enough to impress.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large shallot, thinly sliced
11 tablespoon finely grated lemon zest
11/4 cup fresh lemon juice
1Kosher salt
13/4 cup unsalted, shelled raw pistachios, coarsely chopped
11 tablespoon olive oil
1"2 teaspoons zaatar, divided", 1 1/2 teaspoons honey
11/4 cup extra-virgin olive oil
14 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
11 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
12 cups flat-leaf parsley leaves with tender stems
11 1/2 cups green seedless grapes, quartered, divided
1Flaky sea salt
1Freshly ground black pepper

Instructions

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.