Name: Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette
Cook time: 20 minutes
Total time: 20 minutes
Yield: 8–10 servings
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 frise and carrot ribbon salad with a za'atarlemon vinaigrette on a white plate wooden serving utensils and a stack of...

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes.

Recipe information

Total Time
20 minutes
Yield
8–10 servings

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

Preparation

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