Salade de radicchio avec dukkah aux noisettes et vinaigrette au tahini et romarin
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Radicchio Salad with Hazelnut Dukkah & Rosemary Tahini

By Sophia Roe
Created by Sophia Roe, discover this recipe made of Radicchio Salad with Hazelnut Dukkah & Rosemary Tahini.
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You'll need

  • 4 heads of radicchio, roughly chopped; 1 head romaine lettuce
  • 1 bunch fennel, sliced thinly; 2 oranges, sectioned
  • 1 cup cooked black lentils; 1/2 cup parsley
  • Hazelnut Dukkah:
  • This dukkah recipe makes enough for plenty of leftovers, just store in an airtight container in a cool dry place
  • 1/2 cup hazelnuts; 1/3 cup sesame seeds
  • 1/4 slivered almonds; 1 tbsp cumin seeds
  • 1 tsp fennel seeds; 3 tbsp coriande
  • 1 tbsp peppercorn; 1 tbsp smoked paprika
  • 1/4 tsp cayenne; 1 tsp sea sal
  • Rosemary Tahini Dressing:
  • 2 Lemons; juice and zest, 1 tsp maple syrup
  • 2 tsp rosemary; chopped, 1/2 cup tahini
  • 1 tsp dijon mustard; 1/4 cup plant based milk
  • 2 tbsp Olive oil; 1/2 tsp sea sal
  • Black pepper to taste
Instructions
To prepare dukkah:

1. Toast almonds and hazelnuts on pan until fragrant (1-2 minutes). Set aside.

2. Then toast sesame seeds, cumin seeds, fennel seeds, peppercorns, and coriander seeds until fragrant (1-2 minutes).

3. Place toasted spices and sesame seeds in mortar and pestle, and crush until crunchy mix (not powder). Add the crushed spices and sesame seeds to a bowl.

4. Then chop almonds and hazelnuts until same size as crushed spices/sesame seeds. Add the hazelnuts and almonds to the same bowl as the crushed spices and sesame seeds.

5. To that bowl add the smoked paprika, cayenne, and sea salt. Mix until incorporated. Set aside.

To prepare the rosemary tahini dressing:

1. In a large bowl, add zest and juice of two lemons, maple syrup, chopped rosemary, dijon mustard, tahini, plant based milk, and sea salt.

2. Whisk together until smooth, then whisk in olive oil, and add black pepper. If the texture is too thick for your liking, you can add a little water.

To assemble salad, layer radicchio, lettuce, thinly sliced fennel, orange sections, and lentils. Generously sprinkle salad with hazelnut Dukkah, and drizzle rosemary dressing on top of salad. Finish the salad with parsley, and enjoy!
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