The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve into the pistachio butter and make a crazy good sort of vinaigrette.
- 2 garlic cloves, smashed and peeled
- 1/2 cup golden raisins
- 2 tablespoons white wine vinegar
- 1 1/4 pounds beets, peeled; use a mix of colors if you can
- 2 tablespoons fresh lemon juice
- 1/2 cup lightly packed flat-leaf parsley leaves
- 1/4 cup lightly packed mint leaves
- 1/2 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 cup (about 5 ounces) pistachios, lightly toasted
- 1/3 cup water
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
- Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
- Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chile flakes. Season with 1 1/2 teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add 1/4 cup olive oil. Toss and taste again.
- To make pistachio butter: Process the pistachios in a food processor to get them as fine as possible. With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.
- Again with the motor running, drizzle in the olive oil. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.
- To serve, spread a layer of pistachio butter onto each plate and top with the slaw. Finish with the reserved fresh herbs and a drizzle of olive oil.
This recipe is excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.