Michael Graydon + Nikole Herriott
Recipe information
Yield
8 servings
Ingredients
3 tablespoons toasted sesame seeds
Flaky sea salt
½ small red onion, very thinly sliced
¼ cup fresh lemon juice
Kosher salt, freshly ground pepper
⅓ cup plain whole-milk Greek yogurt
1 tablespoon tahini (such as Soom)
2 medium or 4 small heads of radicchio, leaves separated, large leaves torn
Olive oil (for drizzling)
Preparation
Step 1
Lightly crush sesame seeds in a mortar and pestle (alternatively, place seeds in a resealable plastic bag and crush with a mug) and transfer to a small bowl. Add a few generous pinches of sea salt and toss to combine. Set aside.
Step 2
Toss onion and lemon juice in a large bowl; season with kosher salt and pepper. Let sit 5 minutes to lightly pickle.
Step 3
Meanwhile, mix yogurt, tahini, and 2 Tbsp. water in another small bowl until smooth; season tahini dressing with kosher salt and pepper.
Step 4
Add radicchio to bowl with onion and drizzle with oil. Toss to coat; season with kosher salt and pepper. Transfer salad to a platter and drizzle with tahini dressing. Sprinkle reserved salted sesame seeds over salad.
