Carrot and Radicchio Salad Recipe | James Beard Foundation
You won’t need to push aside filler ingredients to get to more consequential components in this salad, inspired by a dish from Max and Eli Sussman’s book
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Cooking tools:
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Ingredients
- 2 pounds multicolored carrots, scrubbed and halved lengthwise
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1/4 cup water
- 1 medium to large head radicchio
- 1/2 cup pistachios, toasted and coarsely chopped
- 1/2 cup diced fresh figs or 2 large dried figs, stemmed
- 1/4 cup balsamic vinegar
- 2 tablespoons water
- 1 small shallot, minced
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