crunchy citrus and chicories with turmeric tahini dressing

SERVES 2 TO 4 AS A MEAL (TRY IT WITH GRILLED OR ROASTED CHICKEN OR SEARED SALMON) I almost cut this recipe from the book because there are already a lot with chicories and citrus, but my friend Molly said she had been making it every week since she tested the recipe. Sweet, in-season citrus and crisp, bitter chicories just taste so good together. Here I use radicchio, one of the most commonly available chicories, but you could try any kind you prefer. The creamy, rich tahini dressing and abundance of seeds makes this a fulfilling meal, even without the addition of another type of protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE TURMERIC TAHINI DRESSING: In a large bowl, whisk together 2 tablespoons tahini, ¼ teaspoon turmeric, and 1 tablespoon lemon juice.

Step 2

Add water, starting with 1 tablespoon and adding 1 teaspoon more at a time, until it is still fairly thick, but a drizzleable consistency. Season with salt and pepper.

Step 3

PREP: Using a small sharp knife or a serrated knife, remove the outer skin and pith from your citrus and either supreme or slice into thin rounds—a variety of shapes is best here. Simply peel and separate mandarins, if using. (See tip on styling citrus on this page.) Separate the leaves of the radicchio and tear into bite-size pieces; wash and spin dry.

Step 4

ASSEMBLE AND SERVE: Put the radicchio in a bowl or onto plates or a platter. Drizzle with the dressing, keeping some on the side for serving.

Step 5

Scatter 4 sliced dates, the prepared citrus, and ⅓ cup (60 g) pomegranate seeds, and then sprinkle with 1 handful pistachios, 2 tablespoons sesame seeds, and 1 tablespoon poppy seeds.