Citrus Salad with Tahini and Cashew-Sesame Crunch
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 241
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 276
- Total: 25 min
- Active: 25 min
Ingredients
Cashew-Sesame Crunch:
2 tablespoons extra-virgin olive oil
1/2 cup chopped unsalted raw cashews
2 tablespoons sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon pure maple syrup or honey
Kosher salt
Citrus Salad:
1/2 cup tahini
1 small navel or other orange, zested and juiced, plus 3 more oranges
1 lemon, zested and juiced
Kosher salt
1 small head radicchio or 2 cups arugula
1 tablespoon extra-virgin olive oil
1/2 cup mint leaves or any soft herb
Flaky sea salt
Directions
- 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.