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Carrot and Radicchio Salad with Fig Balsamic Vinaigrette
Ingredients
  • ½ cup pistachios, toasted, roughly chopped
  • 1 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 small shallot, minced
  • ¼ cup balsamic vinegar
  • ½ cup diced fresh figs, or 2 large dried figs (see note in step 2)
  • Kosher salt
  • 2 pounds multi-colored carrots, halved lengthwise
  • 1 medium to large head radicchio
Steps
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