Spring Salad With Creamy Pistachio Vinaigrette

spring salad recipe-www.beyondthebayoublog.com 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 so 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 from 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!

spring salad recipe-www.beyondthebayoublog.com

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'm having a new appreciation for farmers and how everyone did it back in the old days.

spring salad recipe-www.beyondthebayoublog.com-2

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 is 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 h ave 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!

  • 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
  1. 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 and place pistachios on a sheet pan and bake for 3-4 minutes until lightly toasted. Once finished, let cool and roughly chopped the pistachios. Divide into two batches, 1/4 cup and 1/2 cup. Set aside.
  2. In a bowl, place the shallot and cover with vinegar, 1/2 teaspoon of salt and set aside to macerate for about 10 minutes.

  3. 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.

  4. 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.

 

Carrot Salad With Currants, Walnuts + Curry Vinaigrette

Carrot Salad With Currants and Walnuts-Beyondthebayoublog.com-2Carrot salad? Okay, so I did not grow up eating nicely shredded carrots with a tasty vinegarette, but when I first tried a carrot salad, I was sold right away! With Spring not far away, I saw some beautiful purple and yellow carrots at the grocery store and just needed to grab them! This is the perfect side salad that has toasty chopped walnuts, currants, fresh parsley and a simple vinaigrette made from lemon juice, honey, dijon mustard, walnut oil and the surprising appearance of yellow curry powder.

Carrot Salad With Currants and Walnuts-Beyondthebayoublog.com-2This carrot salad is quick to make and light and flavorful! Goes well with seafood or some grilled chicken. I used a food processor to shred the carrots, but a mandoline will work just fine. I know curry powder can be a little too much for some but can be easily omitted and will still have a great salad.

FYI: I do not like raisins but very much so prefer currants, I don't know, I'm weird about raisins.

Carrot Salad With Currants and Walnuts-Beyondthebayoublog.com-2I do not know about you guys, but Spring is my favorite time of the year. Even though I appreciate all seasons and what they bring, I'm particularly excited about this upcoming Spring season. I've embarked on this blog and learning through trial and error. My little seedlings are coming to life waiting to be planted. I love pickling and preserving and cannot wait to give y'all some great recipes! What are some things you are looking forward to that have, kinda, been on the back burner? Me? Definitely getting into a routine to work out and take more time to reflect and stop making excuses!

Carrot Salad With Currants and Walnuts-Beyondthebayoublog.com-2

Carrot Salad With Currants, Walnuts + Curry Vinegarette

Curry Walnut Vinaigrette

  • 2 teaspoon dijon mustard
  • 1 teaspoon yellow curry powder
  • 1 tablespoon honey
  • 2 ounces walnut oil or oil of choice
  • a pinch of kosher salt
  • a few cracks of freshly ground black pepper

Carrot Salad

  • 4 cups shredded carrots
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup currants
  • 2 tablespoons chopped fresh parsley
  1. In a bowl, place dijon, curry powder, honey and whisk to combine. Using a fork or whisk, slowly add the walnut oil while rapidly whisking to emulsify your vinaigrette. Season with salt and pepper to taste.

  2. In another bowl, combine the carrots, toasted walnuts, currants and fresh parsley. Add vinaigrette, toss and serve.