The “OMG” Salad
Miro Diamante (Accent Indy, a DMC Network Company)
This is a recipe I have been making for the past five years now for Holiday gatherings which is a play on Alison Roman's salad. It is bright, acidic, crisp, and a perfect dish to cut through all the heaviness of traditional dishes while making you feel not so guilty about calorie consumption!
INGREDIENTS
2 ea lemons
½ cup toasted pistachios finely chopped
3 garlic cloves finely grated
¼ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 ea large head of romaine or iceberg lettuce, quartered
½ cup fresh parsley, tender leaves and stems, coarsely chopped
½ cup fresh dill, coarsely chopped
Flaky sea salt
METHOD
1. Finely chop one of the lemons, taking care to avoid and remove all seeds. Zest and juice the remaining lemon; set aside.
2. Toast the pistachios in a small skillet over medium heat until they’re just starting to smell toasty but before they turn brown, 2 to 3 minutes. Remove from the heat and place in a medium bowl; let cool.
3. Add the lemon zest, chopped lemon, garlic, and olive oil to the pistachios and season with salt and pepper.
4. Scatter the lettuce onto a large serving platter or shallow bowl. Drizzle with the lemon juice and a bit of olive oil until all the bits get some love; season with salt and pepper.
5. Spoon the pistachio mixture over, followed by the herbs and flaky salt.
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Happy Holidays!