I have been a lifelong fan of what I thought were true niçoise salads: a mix of raw and cooked vegetables, including but not limited to potatoes, green beans, and radishes. I thought tuna, capers, olives, and eggs were the required building blocks of a niçoise salad. I have since learned that the niçoise salad started off much simpler and has evolved into many different iterations.

Pistachios are endlessly versatile. Whether eaten on their own, incorporated into pesto, or crushed atop cannoli, they provide a rich nuttiness with subtle sweet undertones. Blending the pistachios into the salad dressing allows their flavor to be more evenly distributed throughout the salad rather than just as a garnish sprinkled on top. As a private chef in Charleston, I can assure you that this golden beet and radicchio salad with pistachio vinaigrette will be a hit, eithe