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.
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
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.