This recipe is inspired by a simple carrot salad served at Buvette Gastrotheque in New York. A delectable pile of julienned carrots laced with coriander, cilantro, and lemon, and topped with pistachios, this bistro salad is beautiful and delicious.
Carrot and Cilantro Salad
1/4 cup unsalted, shelled pistachios
3/4 teaspoon coriander seeds
1/2 garlic clove, roughly chopped
3 tablespoons fresh lemon juice
1/4 teaspoon red pepper flakes
1/3 cup olive oil
1 lb. carrots, peeled and julienned (or coarsely grated)
1 cup fresh cilantro leaves, and flowers for garnish
Preheat the oven to 350 degrees Fahrenheit. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; chop coarsely.
Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat.
Using a mortar and pestle, lightly crush coriander seeds, then add chopped garlic and mash to a paste.
In a small bowl (or your mortar and pestle), whisk together the garlic and coriander seeds, lemon juice, and red pepper flakes. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
Toss the julienned carrot with the dressing and allow the mixture to sit for at least 30 minutes.
Toss with the chopped pistachios and fresh cilantro leaves. Garnish with cilantro flowers before serving.
For more recipes from Buvette Gastrotheque owner/chef Jody Williams, we recommend the cookbook Buvette: The Pleasure of Good Food.