Green Salad with Carrots and Pistachios

We noticed this salad thought within the Guardian so we ate it exterior with a barbecue…good!

Inexperienced salad with carrots and pistachios – 4 p

• 4 carrots, grated
• 1 tsp Dijon mustard
• 20g raisins
• 5 tsp white wine vinegar
• 60ml olive oil
• 1 small garlic clove, crushed
• 100g plain yogurt
• ½ tsp caster sugar
• 10 g mint leaves, finely chopped
• 20 g flat-leaf parsley, finely chopped
• 1 child gem lettuce, leaves separated and halved lengthwise
• 1 chicory, leaves separated and halved lengthwise
• 1 head lettuce, leaves separated and huge halved lengthwise
• 30 g pistachios, toasted and calmly crushed

Combine the grated carrots with the mustard, raisins, 4 tsp white wine vinegar, 1 tbsp olive oil and ½ tsp salt in a small bowl and let it marinate for no less than half-hour.

In the meantime, in a big bowl, make the dressing by mixing 1 tsp white wine vinegar with 3 tbsp olive oil, the garlic, yogurt, sugar, ¼ tsp salt and loads of black pepper.

Mix the chopped mint and parsley in a bowl.

Add the lettuce leaves and half the chopped herbs to the bowl with the dressing and toss gently to mix.

Organize the leaves on a shallot dish or bowl and divide the marinated carrot over them. Serve with the remainder of the spices and pistachios sprinkled on prime.

(Authentic recipe by Yotam Ottolenghi in The Guardian.)