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A beige oval plate with green beans topped with grated cheese, chopped herbs, and a yellowish dressing, arranged on a light stone surface.

Setton Farms Pistachio Alliade Salad

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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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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish, Vegetables
Cuisine: Californian, French
Calories: 156
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ small shallot finely chopped
  • ¼ cup Setton Farms Dry Roasted with Sea Salt Pistachio Kernels
  • 1 tablespoon Lemon juice
  • ½ teaspoon Honey
  • 3 tablespoon Olive oil
  • Black pepper a few cracks
  • 1 cup Green beans blanched whole
  • 1 tablespoon Pecorino Romano shaved
  • 1 tablespoon Fresh mint leaves torn

Equipment

  • Mortar & pestle or food processor
  • Medium Pot
  • Slotted spoon
  • Cutting board
  • Chefs knife
  • Mixing bowl

Method
 

Make the Alliade
  1. Chop shallots and combine with honey and lemon juice.
  2. Place half the pistachios in a food processor or mortar & pestle and process into a rough paste.
  3. Add the remaining pistachios on top and pulse just a few times until the mixture is chunky. Do not overpurée. The goal is a rustic, uneven texture.
  4. Add olive oil all at once and fold through; the alliade should stay thick and coarse.
  5. Season lightly with black pepper (skip extra salt, pistachios are pre-seasoned).
Prepare the Green Beans
  1. Bring a medium pot of salted water (1–2 tablespoon kosher salt per quart) to a boil.
  2. Add green beans and blanch for 2–3 minutes, until just tender but still crisp and vibrant green.
  3. Immediately transfer beans to an ice bath to shock and stop cooking.
  4. Drain well and pat dry. Keep beans whole for plating.
Assemble the Salad
  1. Toss whole green beans gently with the alliade in a mixing bowl.
  2. Transfer to a serving platter and drizzle any remaining alliade over the top.
  3. Garnish with shaved Pecorino Romano and torn mint leaves.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 18mgPotassium: 160mgFiber: 2gSugar: 3gVitamin A: 280IUVitamin C: 6mgCalcium: 36mgIron: 1mg

Notes

Storage: cover and refrigerate for up to 2 days. The alliade may darken slightly; stir and add a fresh squeeze of lemon before serving.

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