I hope these hot past few days have been treating y�all well! I must say, I�m pretty excited that my garden is taking off! It was very much a work in progress. Seedlings dying after being transplanted. Learning what to plant next to one another and so on. But�I produced some beautiful little gem lettuces! This recipe was inspired by one of the cookbooks I�m constantly flipping through for inspiration, Taste & Technique by Naomi Pomeroy. What really drew me to the recipe was the vinaigrette, a creamy pistachio vinaigrette! Which I found to be just delicious and addicting!
If you are ever looking to grow lettuce and radishes, they are pretty easy to grow. I now have so much that I do not know what to do with it! I�m giving some away to friends. It is, for me, rewarding to watch something that started from seed turn into something pretty awesome. I have a new appreciation for farmers and how everyone did it back in the old days.
The creamy vinaigrette really blew me by surprise. I found myself dipping my finger into it occasionally. I think what I really enjoyed about the vinaigrette is that it can be used for many different things, especially a little dollop over some beautifully roasted or poached salmon. Tossed with some shrimp for a light seafood salad. Oh even as a dip for your crudite platter. I did not have pistachio oil, which is optional in the recipe but I knew it would add another depth of flavor. So, instead, I had some walnut oil in my pantry that I tossed in there.
I hope y�all enjoy this light and refreshing salad as much as I did! And especially the creamy pistachio vinaigrette!
Spring Salad With Creamy Pistachio Vinaigrette Recipe
Ingredients:
- 2 carrots cut julienne
- 1 teaspoon lemon zest, divided
- 1 tablespoon olive oil
- 3 teaspoons minced shallot
- 1 tablespoon white wine vinegar
- 1 1/4 teaspoons kosher salt
- juice of half a lemon
- 3/4 cups raw, chopped unsalted shelled pistachios
- 1/3 cup mayo
- 3 tablespoons pistachio oil or walnut oil
- 1/3 cup sour cream
- 1 1/2 teaspoons minced tarragon
- 3 teaspoons minced chives
- 3 teaspoons minced Italian parsley
- fresh cracked black pepper
- 1/4 teaspoon sugar
- 2 large heads of lettuce, can use lettuce of choice
- 2 radishes thinly sliced
Instructions:
- Preheat oven to 350 degrees. Toss carrots in olive oil and lemon zest. Roast for 10-15 minutes until tender. Place aside. Lower heat to 325 degrees place pistachios on a sheet pan and bake for 3-4 minutes until lightly toasted. Once finished, let cool and roughly chop the pistachios. Divide into two batches, 1/4 cup and 1/2 cup. Set aside.
- In a bowl, place the shallot and cover with vinegar, 1/2 teaspoon of salt, and set aside to macerate for about 10 minutes.
- In a mixing bowl, whisk together the shallot and its liquid, 3/4 teaspoons of salt, remaining 1/2 teaspoon of lemon zest and lemon juice, the mayo, pistachio or walnut oil, and sour cream. Add the minced herbs, black pepper, and sugar and whisk again.
- Prepare your salad by trimming off the outer leaves of your lettuce. Cutting your lettuce in half or to your liking. Stir in 1/2 cup of the chopped pistachios into the vinaigrette. Top your salad with the roasted carrots, radishes, remaining pistachios, and the creamy vinaigrette.
