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Herb Salad with Pistachios and Raisins

By Pete Evans From Moveable Feast Season 4, Ep.8
Scott Phillips

Servings: 4 to 6

Sesame tahini adds a nutty, earthy flavor to this salad.


  • 1/2 cup golden raisins
  • 1/3 cup tahini
  • 5 Tbs. extra-virgin olive oil
  • 4 Tbs. fresh lemon juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 3/4 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup sliced fresh chives
  • 1/4 cup packed fresh cilantro leaves
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup coarsely chopped fennel fronds
  • 1/4 cup fresh mint leaves
  • 1/4 cup coarsely chopped fresh tarragon
  • 3 medium radishes, cut into matchsticks
  • 1/4 cup pistachios, lightly toasted
  • 1 Tbs. toasted sesame seeds

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 18
      Fiber (g): 2
      Sugar (g): 9
      Protein (g): 5


  • Soak the raisins in a small bowl of warm water for 30 minutes; drain and set aside. In another small bowl, whisk the tahini, 3 Tbs. of the olive oil, 3 Tbs. of the lemon juice, 1 Tbs. water, 1/2 tsp. salt, and 1/4 tsp. pepper. Adjust the seasoning to taste, adding more water by the tablespoon if the mixture is too thick. Spread the mixture on the bottom of a serving platter or individual salad plates.

  • In a large bowl, toss the parsley, chives, cilantro, dill, fennel, mint, and tarragon with the remaining 2 Tbs. oil and 1 Tbs. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Adjust the seasoning, if necessary. Top the tahini with the herb mixture and then the radishes, pistachios, sesame seeds, and raisins, and serve.


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