This Frisée Carrot Salad with Lemon Za’atar Vinaigrette will be on regular rotation at my house. The tartness of the lemon combined with the spicy flavors of za’atar make a bright, flavorful dressing for the carrots, frisée and parsley. The rainbow colored carrots add festive flashes of red, yellow and orange.

I adapted this recipe from an Epicurious version, making some changes to the original recipe.

This recipe makes about 8 servings.

Ingredients

Vinaigrette ingredients:

• 1 tablespoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon za’atar
• 1 1/2 teaspoons honey
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon Kosher salt

Pistachio ingredients:

• 3/4 cup unsalted, shelled raw pistachios, coarsely chopped
• 1 tablespoon olive oil
• 1 teaspoon za’atar
• 1/4 teaspoon Kosher salt

Salad ingredients:

• 4 large heads frisée (about 1 1/2 pounds), torn into bite-sized pieces
• 1 pound medium carrots, preferably rainbow, shaved lengthwise into ribbons with a vegetable peeler
• 2 cups flat-leaf parsley leaves (be sure to remove tough stems)
• Sea salt flakes (such as Malden)
• Freshly ground black pepper

Directions

Assemble the vinaigrette. Combine the lemon zest, lemon juice and salt in a medium bowl. Add honey and za’atar to the lemon mixture and whisk to combine. Whisk in the olive oil, adding it in a slow, thin stream while whisking.

Prepare the pistachios.  Add the pistachios, olive oil, and za’atar to a small skillet and toast them over medium heat, stirring occasionally, until they are fragrant (about 3 minutes). Remove from heat and toss the nuts with the kosher salt. Transfer them to a small bowl and let them cool completely.

Prepare the salad. Add the frisée, carrot and parsley to a salad bowl. Add about half of the pistachios to the bowl. Add the vinaigrette and a little fresh ground pepper and sea salt flakes. Toss the salad. Sprinkle the rest of the pistachio blend on top and serve the salad.

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You might enjoy these salad recipes:

• Salad with Creamy Dill Dressing
• Garlic Tossed Green Bean and Lemon Salad
• Arugula, Orange and Fennel Salad
• Strawberry Spinach Salad
• Heirloom Tomato, Nectarine and Burrata Salad