Warm Grilled Radicchio Salad With Smoked Tahini Dressing And Toasted Hazelnuts

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

Light, flavourful, and healthy, a perfect starter for any fall meal.


(Serves 4-6)


  • 2 heads of radicchio,  each cut into 6-8 wedges
  • 2 small red onion, each cut into 6-8 wedges
  • 1 garlic clove, finely grated
  • 3 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 tsp liquid smoke
  • 1/2 tsp kosher salt

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  • Toasted hazelnuts
  • Aleppo pepper
  • Fennel fronds


  1. Grill the radicchio and red onion for 5-8 min or until until well grilled on both sides.
  2. Meanwhile, whisk the grated garlic, lemon juice, tahini, maple syrup, liquid smoke and salt together in a small bowl.
  3. Remove radicchio and onion and transfer to serving dish or divide between plates.
  4. Drizzle with the dressing.
  5. Garnish with the toasted nuts, aleppo pepper and fennel fronds.
  6. Serve immediately.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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