Was flipping through my Bon Appetit magazine the other day and came across a great sounding recipe that I had to test last Sunday. It was their Carrot Salad with Coriander Vinaigrette and Pistachios from the recent May issue. Perfect for a sunny day!
¼ cup unsalted, shelled raw pistachios
¾ teaspoon coriander seeds (thought I had seeds and realized too late I didn’t, went ground)
½ garlic clove, finely grated (only half a clove?!?! — yeah right!)
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
1 pound carrots, peeled, julienned or coarsely grated (totally use the food processor with the right blade)
1 cup fresh cilantro leaves with tender stems (didn’t keep much of the stems on and chopped it a bit)
For ease, take those carrots to the food processor. Throw them down the tube and get them shredded quickly.
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop. Note: I normally just toast them on the stove, easier. And, second note, I had roasted ones to begin with so didn’t have to do anything — saved a step!
Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. — this is where I just threw some ground coriander in the pan and toasted it, worked just as well!
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. I sort of threw all those ingredients on top of the carrots and stirred — it worked.
Toss with cilantro and pistachios just before serving.
(DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.)
This was absolutely delicious! So quick and easy to make. Will be a great recipe for the summer for cookouts, BBQs, etc! And, it’s gluten and lactose free and vegetarian, so will work for many people.