Hugely popular food blogger, editor and host of the new series “Food Futures,” Elettra Wiedemann has a new collection of recipes out that will turn “45 minutes and nothing in the fridge” into a fabulous dinner the whole family will remember. This carrot and radicchio salad has a tangy, nutty salad dressing that will make it an instant favorite.
Many years ago, my friend showed me how to make pesto with pistachios and it was one of the best things I ever tasted. Here, we use pistachios to make a thick, creamy, nutty dressing. Paired with the sweetness of the carrots and the slight bitterness of the radicchio leaves, you’ll be in heaven.
- 3/4 cup extra virgin olive oil
- 1/4 cup raw pistachios
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons crumbled feta cheese
- 4 lemons, juiced
- 1 heaping teaspoon honey
- kosher salt and freshly ground pepper
- 1 head radicchio
- 6 large carrots, peeled
- 2 cups watercress
- 1/2 cup crumbled feta cheese
- 1/4 cup raw pistachios, chopped
For the salad
Make the dressing: In a food processor or blender, combine the olive oil, pistachios, tarragon, feta, lemon juice, honey, and a pinch of salt and pepper. Blend until smooth. Taste and add more salt and pepper, if desired.
Prepare the salad: Peel the outer leaves off of the radicchio and discard them. Fill a large bowl with cold water. Tear off the remaining radicchio leaves and place them in the cold water
In a separate large bowl, shave the carrots into ribbons using a vegetable peeler.
Dry the radicchio and combine with the carrots. Add the watercress.
Pour the dressing over the carrot salad and toss until very well combined. Scatter in the feta cheese and the pistachios and serve. (If not serving immediately, store the dressing and salad separately, and dress the salad at the last minute. This will help to keep the vegetables crisp and not wilted and floppy.)