Carrot and Pistachio Salad
6 servings
30 minutes
This exquisite salad with carrots and pistachios is a harmony of textures and flavors inspired by modern American cuisine. Roasted carrots achieve a tender caramelization, while pistachios add a crunchy note. Radicchio brings a slight bitterness balanced by the sweetness of figs and a rich balsamic dressing. The light aroma of shallots complements the flavor composition. The salad not only pleases the eye with its vibrant palette but also surprises with its depth of taste. It is perfect as a standalone dish or as a side to meat and fish. It is wonderfully suited for dinner with friends or a cozy home gathering. Its simplicity in preparation and elegance in presentation make it a versatile solution for any occasion.
1
Preheat the oven to 190˚C. In a medium bowl, combine figs, vinegar, shallots, salt, and pepper, 2 tbsp of water; while stirring, pour in 1/2 cup of olive oil; mix until smooth and set aside.
- Fig: 0.5 glass
- Balsamic vinegar: 0.3 glass
- Shallots: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 glass
2
Combine carrots with 1/4 cup of oil and salt, mix, transfer to a baking sheet, and bake until golden brown for about 20 minutes.
- Carrot: 900 g
- Olive oil: 1 glass
- Salt: to taste
3
Meanwhile, heat the remaining olive oil in a 30 cm skillet over medium heat; add half of the radicchio and sauté until partially cooked for 2-3 minutes.
- Olive oil: 1 glass
- Radicchio salad: 1 bunch
4
Transfer to a large bowl and mix with the prepared dressing, raw radicchio, carrots, and pistachios.
- Radicchio salad: 1 bunch
- Carrot: 900 g
- Crushed pistachios: 0.5 glass
5
Transfer to a dish and serve immediately.