Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Citrus Salad with Tahini and Cashew-Sesame Crunch
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 276 mg
This beautiful salad is a great way to highlight citrus, using the flesh, along with the zest and juice. Creamy tahini, pleasantly bitter radicchio, crunchy cashews and refreshing mint round out the dish.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 276 mg
Ingredients
Cashew-Sesame Crunch:
Citrus Salad:
Directions
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29m
Easy
CLASS
- For the cashew-sesame crunch: Heat the olive oil in a medium heavy-bottomed skillet over medium heat until shimmering, 1 to 2 minutes. Add the cashews, stirring continuously, until lightly golden, 1 to 2 minutes. Add the sesame seeds and crushed red pepper. Cook, stirring continuously, until the nuts are golden and the mixture is fragrant, 1 to 2 minutes.
- Remove from the heat and stir in the maple syrup. Season with kosher salt. Set aside to cool.
- Meanwhile, make the salad: Combine the tahini with the orange zest and lemon zest in a medium bowl. Add half of the orange juice and half of the lemon juice. Slowly whisk in 1/4 cup water until the sauce is smooth and fluffy. Season with kosher salt. Set aside.
- Cut the ends off the 3 remaining oranges. Stand each orange on one end and cut away the peel and white pith, following the contour of the fruit with a very sharp paring knife. Work from top to bottom, rotating the orange as you go. Slice the oranges into 1/4-inch-thick rounds and discard any seeds. Set aside.
- Thinly slice the radicchio with a mandoline or sharp knife and transfer to another medium bowl. Add the olive oil and the remaining lemon juice and orange juice and toss until combined.
- Spread the tahini sauce on a serving platter to fully cover the surface. Arrange the orange slices on top and sprinkle with sea salt. Mound the radicchio on top in a generous pile and sprinkle with sea salt. Scatter the mint leaves and cashew-sesame crunch over the top.
