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Radicchio Wedge Salad with Honey Mustard Dressing and Walnut Crumble

Serves 4.


    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.


    Radicchio Wedge Salad with Honey Mustard Dressing and Walnut Crumble


    • 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


    Per serving:

    • calories245
    • protein7g
    • fat19g
      • saturated fat3g
      • trans fat0g
    • carbohydrates15g
      • sugars7g
      • fibre4g
    • sodium269mg



    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.


    For dressing, in medium bowl, whisk yogurt, lemon juice, tahini, mustard, honey, and salt.


    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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