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

November 09, 2016

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

Add a unique bright flavor and a colorful perfection to your dining table this Thanksgiving with Frisee and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette. You'll definitely show everyone some love with this quick and easy recipe!

Serves: 8-10

  • 1 large shallot, thinly sliced
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • 3/4 cup unsalted, shelled raw pistachios, coarsely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons Za'atar, divided
  • 1 1/2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • 4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
  • 1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
  • 2 cups flat-leaf parsley leaves with tender stems
  • 1 1/2 cups green seedless grapes, quartered, divided
  • Flaky sea salt
  • Freshly ground black pepper



  1. Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
  2. Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
  3. Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
  4. 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 3/4 cup grapes.


Click here to buy Za'atar and other herbs and spices


Source: Epicurious


Photo Credit to: Chelsea Kyle

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