Carrot and Pistachio Salad
Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Whisk
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄2 cup diced fresh figs
- 1⁄4 cup balsamic vinegar
- 1 shallot, minced
- Kosher salt
- freshly ground black pepper
- 3⁄4 cup plus 1 tbsp. olive oil
- 2 lb. multicolored carrots, halved lengthwise
- 1 head radicchio, roughly chopped
- 1⁄2 cup pistachios, roughly chopped
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