#240 green salad with grated carrot and pistachio

from the guardian

this salad is based on carottes râpées, a french salad that i have made in multiple renditions. i had some leftover carrots from my south dakota trip (they’d made their way all the way to rosebud and back), and decided to use them in this fancy salad. i loved the result, the carrots were perfectly tangy and savory mixed with white wine vinegar and dijon, and the leaves were dressed with a tangy olive oil, yogurt and garlic dressing. it was a little more involved than things i was making in south dakota, but felt a little more special.