Citrus Radicchio Salad with Purple Brussels Sprouts, Dates and Honey-Garlic Tahini Dressing

 
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I’m on a salad-making spree and I’m not mad about it! Better (health-wise) than going on a pizza-making spree which I’ve also been on before. It’s been one of those weeks where all I want for lunch is a salad. Oh, but not just any ordinary salad. I’m talking seasonal, fresh, organic ingredients, packed with flavor, color and texture and topped with a silky, creamy dressing that marries all the individual components together. 

This is one of those salads that may sound strange, but lemme tell you these ingredients are meant to be together. When you get a forkful that has all seven ingredients in a single bite you’ll know exactly what I’m talking about. The bright citrusy notes from the blood orange and kumquat, the salty sharpness of pecorino, the sweet caramel infusion from the dates and bitterness of radicchio and Brussels sprouts — it’s just a perfect combination of flavors and textures. 

Not to toot my own horn, but damn this honey-tahini dressing is downright ADDICTINGLY GOOD. So good, in fact, that I ate spoonfuls of it on its own. Believe me, you’ll do the same. 

And don’t forget to check out this Spotify playlist I’ve curated for your cooking experience. Make sure to tag #neuereveal so I can see your beautiful creations if you make this dish! Have fun in the kitchen xo

Ingredients

Radicchio

Arugula

Purple Brussels sprouts, thinly shaved using a mandolin 

Blood orange, sliced thin

Kumquat, sliced thin

Dates, sliced 

Pecorino cheese, shaved 

For the Dressing

2 tbsp extra virgin olive oil 

1/4 cup tahini

2 tsp raw honey

Juice of 1/2 lemon

1 garlic clove 

Himalayan pink sea salt

1/4 cup water 

 
Before pecorino cheese and garlic-tahini dressing.

Before pecorino cheese and garlic-tahini dressing.

 

Instructions

  1. To make the dressing, add all dressing ingredients in a blender and mix until fully combined. You want the dressing to have a runny texture so add more water and continue to blend until you get the consistency of a vinaigrette. If you want it a bit sweeter just add more honey. Add salt to taste. 

  2. Wash lettuce and vegetables very well under cold water and pat dry. 

  3. Arrange a bed of radicchio, arugula and Brussels sprouts. 

  4. Top with sliced orange and kumquats, dates, and pecorino cheese. 

  5. Drizzle with dressing and enjoy. 

salads, vegetarian, lunchJannika Rasksalad, citrus, blood orange, radicchio, winter, winter salad, fresh, tahini, kumquat, colorful, vegetarian