Yields Serves 6 to 8 as a first course or side (14 cups) Total Time 35 mins
AuthorMichelle McKenzie

Crisp lettuces like Little Gem (a miniature romaine) are often served with creamy dressings.
Here, the dressing has been deconstructed; the vinegar and oil lightly coat the leaves and vegetables, while borani, a creamy Iranian-style yogurt dip, creates a bed. Use the lettuces to scoop up the dip if you like. San Francisco cookbook author Michelle McKenzie gave us the recipe.

How to Make It

Step 1
1

Preheat oven to 350°. In a large bowl, whisk vinegar, oils, and a pinch of fine salt.

Step 2
2

Use a mandoline or sharp knife to slice carrots lengthwise into thin ribbons. Place in a bowl of ice water until they start to curl, about 7 minutes; then drain well, pat dry with a kitchen towel, and add to vinaigrette.

Step 3
3

Right before serving, add lettuces to carrots, along with half the pistachios, half the dill, and a pinch of fine salt.

Step 4
4

With a serving spoon, dollop 1/4 to 1/3 cup carrot borani onto each of 6 to 8 salad plates (or 1 to 2 cups on a large platter). Use back of spoon to spread borani into thick beds. Loosely mound salad on borani, then top with remaining pistachios, dill, and a pinch of flaky sea salt.

Ingredients

 2 teaspoons red wine vinegar
 2 tablespoons extra-virgin olive oil
 1 tablespoons pistachio oil or extra-virgin olive oil
 Fine sea salt
 6 ounces small but fat carrots (with greens), trimmed and scrubbed
 1 pound small Little Gem lettuces or butter lettuces, leaves separated
 1/2 cup cup coarsely chopped toasted shelled pistachios, or toasted sliced almonds
 1/2 cup dill leaves
 Flaky sea salt

Directions

Step 1
1

Preheat oven to 350°. In a large bowl, whisk vinegar, oils, and a pinch of fine salt.

Step 2
2

Use a mandoline or sharp knife to slice carrots lengthwise into thin ribbons. Place in a bowl of ice water until they start to curl, about 7 minutes; then drain well, pat dry with a kitchen towel, and add to vinaigrette.

Step 3
3

Right before serving, add lettuces to carrots, along with half the pistachios, half the dill, and a pinch of fine salt.

Step 4
4

With a serving spoon, dollop 1/4 to 1/3 cup carrot borani onto each of 6 to 8 salad plates (or 1 to 2 cups on a large platter). Use back of spoon to spread borani into thick beds. Loosely mound salad on borani, then top with remaining pistachios, dill, and a pinch of flaky sea salt.

Little Gems with Carrot Borani, Pistachio, and Dill

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