Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
INGREDIENTS:
6 cups Little Gem lettuce, cleaned, dried and torn into bite-sized bits 1 cup feta cheese (not too salty), crumbled 2 hard-boiled eggs, grated on the medium holes of a box grater or use a medium Microplane, reserved in a non-reactive bowl ½ cup (or more if you like) shelled and lightly salted pistachios, lightly chopped 1 cup quick pickled red onion (see recipe for “Purplette Onion Quickles”, or use “Quick Pickled Shallots”) or more to taste 2 tablespoons flat leaf parsley, chopped semi-fine 1 tablespoon fresh oregano, chopped finely 1 cup, or as needed, Red Wine Pistachio dressing Salt (large crystal such as Maldon or Sel de Guerande) and pepper to tasteMETHOD:
Toss the parsley and oregano together with your fingers so they are evenly mixed. Reserve.
Put the lettuce into a large bowl and dress with just enough dressing to moisten the leaves well, but not dripping. Toss to coat thoroughly.
Scatter the feta and pistachios over the dressed lettuce and toss gently to evenly distribute into the lettuce.
Divide the lettuce, nuts, and cheese evenly between 4 plates. Scrape out the remaining nuts and cheese from the bowl and scatter over the salads.
Scatter the grated egg over the salads, then use your fingers to lightly sprinkle the mixed herbs over the salads.
Divide the Quickles over the salads, then season lightly with a little fresh ground pepper and salt. Drizzle with a little more dressing if desired and serve right away.
Chef’s Notes:
If you wish, toss the feta with the herbs, and add the pistachios after adding the egg layer to the salad. This changes the flavors around a bit and the crunch of the pistachios comes at a less regular rate, making it more of a surprise. Alternatively, you could just toss everything all together and then dress it. If you go this route, mix everything but the egg and dress and toss. Then add the egg and toss again, but very gently so the egg does not turn to a yellow mush.
Serves: 4
Source: Chef Andrew E Cohen
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