3
tablespoons toasted sesame seeds
Flaky sea salt
1/2 small red onion, very thinly slice
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
1/3 cup plain whole milk Greek yogurt
1 tablespoon tahini
2 medium or 4 small heads of radicchio, leaves separated, large leaves torn
Olive oil, for drizzling
Lightly crush sesame seeds in a mortar and pestle and transfer to a small bowl. Add a few pinches of sea salt, toss to combine. Set aside.
Toss onion and lemon juice in a large bowl, season with kosher salt and pepper. Let’s sit 5 minutes to lightly pickle.
Flaky sea salt
1/2 small red onion, very thinly slice
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
1/3 cup plain whole milk Greek yogurt
1 tablespoon tahini
2 medium or 4 small heads of radicchio, leaves separated, large leaves torn
Olive oil, for drizzling
Lightly crush sesame seeds in a mortar and pestle and transfer to a small bowl. Add a few pinches of sea salt, toss to combine. Set aside.
Toss onion and lemon juice in a large bowl, season with kosher salt and pepper. Let’s sit 5 minutes to lightly pickle.
Meanwhile,
mix yogurt, tahini, and 2 tablespoons water in another small bowl until smooth.
Season dressing with kosher salt and pepper.
Add
radicchio to bowl with onion and drizzle with oil. Toss to coat, season with
kosher salt and pepper. Transfer salad to a platter and drizzle with tahini
dressing. Sprinkle reserve salted sesame seeds over salad. Serve and enjoy!
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