Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　The herbaceous and tangy blend of spices in za'atar lend a unique bright flavor to this colorful frisée salad that makes good use of shallot, lemon zest, lemon juice, pistachios, and green grapes. 

　　

Ingredients

8–10 servings

　　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

　　

Step 1

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.

　　

Step 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.

　　

Step 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.

　　

Step 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.