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Food

Radicchio Wedge Salad with Honey Mustard Dressing and Walnut Crumble

Serves 4.

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Radicchio Wedge Salad with Honey Mustard Dressing and Walnut Crumble
Wedge salads have come and gone, but we’re bringing them back in style, this time with a contemporary, colourful twist. Instead of cloying blue cheese dressing, a gently sweet honey mustard dressing drapes overtop boats of radicchio. A dukkah-inspired walnut crumble adds requisite crunch in lieu of croutons and bacon bits.

Ingredients

  • 1/2 cup (125 mL) raw walnut pieces
  • 1/4 cup (60 mL) sesame seeds
  • 1 Tbsp (15 mL) whole coriander seeds
  • 1/4 tsp (1 mL) ground black pepper
  • 1/2 cup (125 mL) plain yogurt
  • 2 Tbsp (30 mL) lemon juice
  • 2 Tbsp (30 mL) tahini
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 Tbsp (15 mL) honey
  • 1/4 tsp (1 mL) salt
  • 2 heads radicchio, quartered

Nutrition

Per serving:

  • calories 245
  • protein 7g
  • fat 19g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 15g
    • sugars 7g
    • fibre 4g
  • sodium 269mg

Directions

01
For crumble, in mortar and pestle or food processor, crush or pulse walnuts, sesame, coriander, and pepper to a medium-fine grind (leave some texture). Add mixture to dry skillet and toast over medium heat, stirring almost constantly, for 4 to 6 minutes, until fragrant and medium-brown in colour. Use immediately, or cool and store in airtight container in refrigerator for up to 3 months.
02
For dressing, in medium bowl, whisk yogurt, lemon juice, tahini, mustard, honey, and salt.
03
To serve, add 2 radicchio wedges to each serving plate, drizzle dressing on top, and sprinkle with crumble.

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This recipe is part of the Lettuce collection.

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