Frisée And Carrot Ribbon Salad With Za'atar-Lemon Vinaigrette

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

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.

Recipe sourced from Epicurious