lamb and salad

Pistachio, Carrot, Grape and Goat’s Cheese Salad

Ballyknocken letter B

Here’s a little taste from my RTE TV show Catherine Celebrates Easter.
Happy Easter!

For the dressing
2 small shallots, very thinly sliced
½ tsp salt
60ml lemon juice
2 tsp honey
1 garlic clove, very finely chopped
2 tsp za’atar
100ml rapeseed oil

For the salad
1 tbsp oil
60g pistachios
1 tsp za’atar
60g rocket leaves
50g Lambs leaf lettuce
I head of red chicory
1 head frisee lettuce, washed and trimmed
3 small to medium carrots, peeled and ribboned with a peeler
120g seedless red and/or green grapes, sliced in half
100g local goat’s cheese, sliced

10 mint sprigs, for the salad

To prepare the dressing, place the shallots, lemon, honey and salt into a bowl and leave for 10 minutes. Stir in the garlic and za’atar. Pour in the oil in a slow steady stream while whisking. Check the seasoning, adding salt, freshly ground black pepper and honey if needed. Set aside.
To prepare the salad, heat a little oil in a frying pan, add the za’atar and the pistachios, toast lightly. Add a little salt if needed. Transfer to a bowl to cool.
Place the salad leaves and carrot ribbons in a bowl, toss with some dressing. Transfer to a platter or shallow bowl. Add the grapes and sprinkle over the seasoned pistachio on top.
Spoon small amounts of the goat’s cheese all over the top. Serve the extra dressing separately.

Learn more

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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