Carrot salad with pistachios
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 295, total fat 21 G., saturated fats 3 G., proteins 5 G., carbohydrates 26 G., fiber 6 G., cholesterol 0 mg, sodium 396 mg, sugar 15 G.
Calories 295, total fat 21 G., saturated fats 3 G., proteins 5 G., carbohydrates 26 G., fiber 6 G., cholesterol 0 mg, sodium 396 mg, sugar 15 G.
This carrot salad with dried apricots and pistachios in a tart vinaigrette is meant to be served as a side dish, but it also pairs perfectly with, say, roast lamb with pita bread. It's important to let the carrots soak in the dressing so they can fully infuse the salad with a vibrant and complex flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups dried apricots, cut into 0.5 cm strips.
- 0.5 cup shelled pistachios
- 1/4 cup extra-virgin olive oil
- 3 tbsp sherry vinegar
- 450 g peeled carrots
We recommend
Recipes with similar ingredients: carrot, dried apricots, sherry vinegar, pistachios
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the dried apricots in a small saucepan and cover with water. Bring to a rapid boil, then turn off the heat and let the apricots soften slightly, 3-5 minutes. Drain and set the apricots aside.
- Place the pistachios on a rimmed baking sheet and toast in the oven until golden brown and fragrant, 7 to 8 minutes; set aside.
- In a medium bowl, combine olive oil and vinegar.
- Grate the carrots using a coarse grater. You can adjust the size of the shavings by adjusting the angle of the carrot; a steeper angle produces longer pieces, while holding the carrots perpendicular to the grater produces shorter shavings. Add the carrots and softened dried apricots to the dressing, season with salt and pepper, and mix thoroughly.
- Refrigerate the salad, covered, until the dressing has absorbed, for 2 hours. Chop the pistachios and add them to the salad just before serving.
Categories:
Similar recipes
