CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS image

Yield 4

Number Of Ingredients 9

Â¼ cup unsalted, shelled raw pistachios
Â¾ teaspoon coriander seeds
Â½ garlic clove, finely grated
3 tablespoons fresh lemon juice
Â¼ teaspoon crushed red pepper flakes
â cup olive oil
Kosher salt
1 pound carrots, peeled, julienned or coarsely grated
1 cup fresh cilantro leaves with tender stems

Steps:

Do ahead: Preheat oven to 350Â°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6â8 minutes. Let cool; coarsely chop. Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. 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. Toss with cilantro and pistachios just before serving. Do Ahead: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.