Aarti's Ugly Duckling Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Dressing
- 1⁄2 cup shelled pistachio nut, plus more for garnish
- 1 -2 garlic clove, peeled and roughly chopped (use 2 only if you really like garlic!)
- 1 lemon, juiced
- 1⁄2 teaspoon hot sauce (recommended ( Sriracha)
- about 1/2 cup hot water
- kosher salt and freshly ground black pepper
- 1⁄2 cup canola oil
- splash good extra-virgin olive oil, for dressing
-
Salad
- 1 (6 ounce) bag Baby Spinach
- 1 fuji apple, cored and sliced
- 1 celeriac, bulb peeled and grated (do this right before serving so it doesn't oxidize and turn brown)
- kosher salt and freshly ground black pepper
directions
- Warm a small skillet over medium heat. Add pistachios, shaking the skillet frequently so that nuts don't burn. Toast until the pistachios turn a little brown. They should smell delicious too. Quickly remove the pan from the heat and transfer the nuts to a bowl; otherwise they'll keep cooking and burn.
- Add the pistachios to a blender along with the garlic, half of the lemon juice, the hot sauce, if using, hot water, a sprinkle of salt and pepper and the canola oil. Blend until smooth. If it doesn't form a paste, add more water and more oil and blend until smooth. The consistency should be like a thin hummus; don't worry if you feel like you're adding a lot of oil. Taste and add a little extra-virgin olive oil and more lemon juice if you want more zing, which I recommend. It cuts the oils from the pistachios. Set aside once you're happy with it.
- Wash the spinach and dry thoroughly, so the leaves can be coated with the dressing.
- Toss the spinach, apple, and celeriac in a large serving bowl and season with salt and pepper, to taste. Pour 1/2 of the dressing over the salad and toss again. If you prefer more dressing, add it all, which I recommend. Let it sit for 5 minutes, then garnish with pistachios and serve.
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