Tahini Garden Salad

Looking for a new salad to bring to your dinner parties or weekend festivities? This creamy Tahini-dressed salad is mixed with radish, shaved red onion, golden breadcrumbs, and finished with a generous amount of freshly shaved fennel.

RECIPE

Ingredients:

• Dressing

  • ¼ cup tahini

  • 3 tablespoons water, plus more if needed

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon maple syrup

  • 1 teaspoon toasted sesame oil

  • 1 garlic clove, grated

  • Salt and pepper to taste 

• Salad

  • 1 tablespoon butter

  • 1/4 cup panko breadcrumbs

  • 1 clove garlic, minced 

  • 1 bunch of green lettuce, roughly chopped

  • 1/2 ball of radicchio, roughly chopped 

  • 3 radishes, thinly sliced 

  • 1 small bulb of fennel, thinly sliced 

  • 1/2 cup red onion, thickly sliced 

  • 1/4 cup pepitas, toasted

Instructions:

• FOR THE DRESSING: In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, salt, and pepper until smooth.

• FOR THE BREADCRUMBS: Heat a medium pan over medium heat. Melt butter and then add panko. Toast for 2 minutes just until it begins to turn a golden brown. Add in garlic and toast for about 1 minute more until golden in color and the garlic is fragrant. Pour into a heat proof bowl to stop cooking. Season with salt and set aside. 

• ASSEMBLING THE SALAD: In a large bowl, toss the lettuce with a few spoonfuls of the tahini vinaigrette. Add the radishes, red onion, and pepitas. Drizzle with more dressing and toss. Plate onto a serving platter and top with fennel and panko breadcrumbs. Season to taste with flaky sea salt and freshly ground pepper.