Herb Salad with Pistachios and Raisins

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Serves 4 to 6

  • by from Moveable Feast with Fine Cooking
    Season 4, Ep. 8

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

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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