Radicchio Wedge Salad with Honey Mustard Dressing and Walnut Crumble - alive magazine
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…
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Cooking tools:
- Mortar and pestle
- Food processor
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Airtight container
- Refrigerator
- Plate
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
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