A Provençal-inspired salad where Setton Farms Dry Roasted with Sea Salt Pistachio Kernels bring a nutty, seasoned depth to the alliade. Shallot and honey add balance, while Pecorino Romano and mint cut through with salty freshness.
Why You'll Love Setton Farms Pistachio Alliade Salad
The alliade is rustic and textured, never smooth. Pistachios add a toasty depth, honey rounds it out, and mint brings brightness. Pecorino ties it together with a sharp, salty edge.
Tips and Tricks
- Salt the blanching water generously for flavor and color.
- Shock beans in ice water after blanching to lock in crispness.
- Purée half the pistachios first, then add the rest and pulse only a few times for texture.
Variations
- Swap green beans for grilled asparagus.
- Add shaved fennel for crunch.
- Top with a soft-boiled egg for protein.
Substitutions
- Honey → Maple syrup or agave (vegan).
- Pecorino Romano → Parmesan or Manchego.
- Olive oil → Blend with pistachio oil for nuttier depth.
Best served with
- Crusty baguette or seeded bread
- A crisp Sauvignon Blanc or Picpoul
How to Store Leftovers
Keep alliade and salad separate. Alliade keeps 2 days refrigerated; stir before using. Salad greens are best eaten fresh.

Setton Farms Pistachio Alliade Salad
A Provençal-inspired salad where Setton Farms Dry Roasted with Sea Salt Pistachio Kernels bring a nutty, seasoned depth to the alliade. Shallot and honey add balance, while Pecorino Romano and mint cut through with salty freshness.




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