Grated Carrot Salad With Citrus and Pistachios

Chef: Adapted from Ludo Lefebvre bon appetit

Course: Side Salad

Servings: 2



  1. Preheat oven to 180°C. Toast pistachios until golden brown (5-8 minutes) on a baking sheet, tossing once. Let cool, then coarsely chop.
  2. Cut all peel and remove all white pith from the ruby grapefruit and orange (keep separate). Cut grapefruit along sides of membranes to release segments (discard membranes).
  3. Whisk garlic, oil, lime juice, red pepper flakes, and cumin in a bowl; season dressing with kosher salt to taste. Add pistachios, carrots, and half of ruby grapefruit and orange and toss to combine. Season with salt and let sit until flavours meld, 25–30 minutes
  4. Just before serving, mix in half of cilantro and parsley. Top with remaining herbs and citrus.

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