Grated Carrot Salad With Citrus and Pistachios

• servings: 4 servings

Ingredients

¼ cup raw pistachios

1 oro blanco or ruby grapefruit

1 garlic clove, finely grated

¼ cup olive oil

2 tablespoons fresh lime juice

¼ teaspoon crushed red pepper flakes

¼ teaspoon ground cumin

Kosher salt

12 ounces carrots (about 5), peeled, coarsely grated or julienned

1 blood orange, peel and white pith removed, sliced into rounds, quartered

¼ cup cilantro leaves with tender stems, divided

¼ cup parsley leaves with tender stems, divided

Directions

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

Meanwhile, cut all peel and white pith from oro blanco; discard. Working over a small bowl, cut along sides of membranes to release segments into bowl; discard membranes.

Whisk garlic, oil, lime juice, red pepper flakes, and cumin in a medium bowl to combine; season dressing with salt. Add pistachios, carrots, and half of oro blanco and blood orange and toss to combine. Season with salt and let sit until flavors meld, 25–30 minutes.

Just before serving, mix in half of cilantro and parsley. Top with remaining herbs and citrus.