How To Make Hot Honey Radicchio Salad | From The Test Kitchen | Bon Appétit

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and adds creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and are often cheaper.

Break apart radicchio leaves if desired, but leave them mostly whole for eating with a knife and fork.

Preheat the oven to 350 degrees Fahrenheit and place walnuts in the oven for 7-10 minutes until toasted, checking for a darker color without burning.

In a pot, bring water to a boil and add a good amount of salt for cooking quinoa.

Add quinoa to boiling water and cook until al dente, then drain and let it steam in the pot off heat to remove excess moisture.

In a small saucepan, combine 2 tablespoons of honey with a little water and bring to a simmer to thin it out and dissolve the honey.

Add gochugaru and aleppo pepper to the honey mixture and simmer briefly to bloom the flavors.

Remove from heat and whisk in olive oil and rice vinegar, seasoning with salt to taste.

In a large bowl, combine radicchio, toasted walnuts, and cooked quinoa, then drizzle with dressing and toss to coat evenly.

Taste and adjust seasoning as necessary, adding more dressing if needed.

Transfer salad to a platter, adding additional quinoa and a final drizzle of dressing on top.

Crush toasted hazelnuts with your hand and sprinkle over the salad along with cotija cheese and cilantro for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens