Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette

Ingredients for Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette

• 1 large shallot, thinly sliced

• 1 tablespoon finely grated lemon zest

• 60ml fresh lemon juice

• Kosher salt

• 180ml unsalted, shelled raw pistachios, coarsely chopped

• 1 tablespoon olive oil

• 2 teaspoons za'atar, divided

• 1 1/2 teaspoons honey

• 60ml extra-virgin olive oil

• 4 large heads of frisée (about 675g), torn into bite-sized pieces

• 450g medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler

• 2 cups flat-leaf parsley leaves with tender stems

• 230g green seedless grapes, quartered, divided

• Flaky sea salt

• Freshly ground black pepper

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

Meanwhile, toast pistachios, 1 tablespoon olive oil, and 1 teaspoon za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 teaspoons kosher salt. Transfer to a small bowl; let cool and set aside.

Add honey and 1 teaspoon za'atar to lemon mixture and whisk to combine, then whisk in 60ml extra-virgin olive oil in a slow, steady stream.

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 90g grapes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.