Name: Radicchio Salad with Creamy Tahini and Salted Sesame Seeds
Yield: 8 servings
Ingredients: 3 tablespoons toasted sesame seeds; Flaky sea salt; 1/2 small red onion, very thinly sliced; 1/4 cup fresh lemon juice; Kosher salt, freshly ground pepper; 1/3 cup plain whole-milk Greek yogurt; 1 tablespoon tahini; 2 medium or 4 small heads of radicchio, leaves separated, large leaves torn; Olive oil (for drizzling)

Image may contain Food Dish Meal Platter and Plant

Photo by Michael Graydon & Nikole Herriott

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

Recipe information

Yield
8 servings

Ingredients

3 tablespoons toasted sesame seeds

Flaky sea salt

1/2 small red onion, very thinly sliced

1/4 cup fresh lemon juice

Kosher salt, freshly ground pepper

1/3 cup plain whole-milk Greek yogurt

1 tablespoon tahini

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.

TagsSalad Red Onion Onion Root Vegetable Vegetable Tahini Yogurt Dairy Radicchio Chicory Leafy Greens Starter Side Lunch Dinner Gluten Free Vegetarian Quick Easy No-Cook Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

37 Salads That Actually Make Sense for Winter
Tired of beans? Tired of soup? It's time for the freshest, brightest winter salads you can muster.
Our 61 Best Tahini Recipes, Because Hummus Is Just the Beginning
Tahini belongs in your dips, yes, but also your soups, salads, cookies, brownies, and veggie burgers.
101 of Our Best Side Salads
They're on the side of your plate, but they just might steal the show.
What to Cook This Weekend: February 15–17
A warming chicken congee. Company-worthy lamb shoulder with a bright citrus salad. And hot cocoa cake to cure the winter blues.
63 Work Lunches You Don't Have to Refrigerate
If you don't have an office fridge, it's okay. These lunch recipes travel well and can stay at room temperature all morning.
Our 101 Favorite Fall Sides
Serve at your next dinner party, weeknight dinner, or any other autumnal occasion.
A Guide to Chicories, the Crunchy Greens (and Purples!) That'll Get Us All Through Winter
Spring is almost here, but the farmers' market is feeling more dire than ever. How are we going to hold on 'til spring? With a little help from endive, frisee, and escarole.