We Are The Rhoads
At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
Recipe information
Yield
6 Servings
Ingredients
2
garlic cloves, crushed
¾
cup golden raisins
¼
cup white wine vinegar
6
medium carrots (about 1 lb.), peeled, julienned
2
medium beets (any color; about 1 lb.), peeled, julienned
½
cup (packed) fresh flat-leaf parsley leaves
¼
cup (packed) fresh mint leaves
3
Tbsp. fresh lemon juice
½
tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓
cup extra-virgin olive oil
¾
cup unsalted, shelled raw pistachios
Need to make a substitution?
Preparation
Instructions
Step 1
Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
Step 2
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Step 3
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
Nutrition Per Serving
Calories (kcal) 340 Fat (g) 20 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 7 Total Sugars (g) 26 Protein (g) 6 Sodium (mg) 190