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

Name: Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette
Cuisine: middle_eastern
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
2.
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.
3.
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.
4.
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.

Recipes sourced from Epicurious.com.

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