Ingredients
- teaspoon lemon zest
- tablespoon lemon juice
- tablespoon pistachio oil
- cups thinly sliced napa cabbage
- cups thinly sliced romaine lettuce leaves
- /4 cup chopped fresh Italian flat-leaf parsley
- tablespoon finely sliced fresh basil
- /8 teaspoon kosher salt
- /8 teaspoon freshly ground black pepper
- tablespoons chopped pistachios
Instructions
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Step 1
Start by zesting the lemon—I like to use a microplane for fine, fluffy zest. In a small bowl, whisk the zest and lemon juice. While whisking, slowly drizzle in the pistachio oil until the dressing emulsifies and looks glossy. Set aside. Next, slice the napa cabbage and romaine lettuce into thin ribbons
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Step 2
a sharp chef's knife makes quick work of it. Toss them in a large bowl with the chopped parsley and sliced basil. Pour the dressing over the greens, add a pinch of salt and pepper, and gently toss until every leaf is lightly coated. Scatter the chopped pistachios on top just before serving for a pleasant crunch.
Chef's Tip
Toast the pistachios in a dry pan for a few minutes until fragrant—this deepens their nuttiness and adds extra crunch. Also, zest the lemon directly over the bowl to catch the aromatic oils.
Storage Tips
Store leftovers in an airtight container for up to one day. The cabbage stays crisp, but add pistachios right before eating to maintain crunch.
Variation Tips
For a protein boost, add grilled chicken or shrimp. Swap pistachio oil with extra-virgin olive oil and use toasted almonds or sunflower seeds for a different nutty crunch.