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–+ servings
a plate of chili crisp tricolore salad in dim lighting

Chili Crisp Tricolore Salad with Spicy Tahini

I love bitter green salads and have always wanted to try making a Chili Crisp Tricolore salad. It did not disappoint
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Cook Time 5 minutes
Servings: 2
Course: Dinner, lunch
Cuisine: American, Chinese, Italian
Calories: 489
Ingredients Method Nutrition

Ingredients
  

Salad Ingredients:
  • 1 Radicchio head leaves separated
  • 2 Endive leaves separated
  • 2 cups baby arugula
Dressing Ingredients:
  • 1 tsp tahini
  • 1 tsp toasted sesame oil
  • 1 tbsp chili oil
  • 1 tbsp lemon juice
  • salt to taste
Tahini Sauce Ingredients:
  • 6 tbsp tahini
  • 1 tbsp chili crisp
  • 1 tbsp lemon juice
  • salt to taste
To Serve (per plate):
  • chili crisp a little drizzle
  • lemon juice a little squeeze
  • flakey salt just a bit to top at the very end

Method
 

Make your dressing:
  1. In a small bowl, whisk together your dressing mixture by combining tahini, sesame oil, chili oil and lemon juice. Salt to taste.
Season your greens:
  1. In a large bowl mix together your greens and toss with 1 tsp of salt. Mix in the dressing.
Make your tahini dip:
  1. To make the tahini dip, whisk together tahini, chili crisp and lemon juice. Salt to taste.
To Plate:
  1. To plate, pour half of the tahini dip in the center of a plate and then, using the back of a spoon, spread the dip out towards the edges of the plate with circular movements. Top with salad followed by 1 tbsp of chili crisp, lemon juice and a touch of flakey salt for some extra pop!

Nutrition

Calories: 489kcalCarbohydrates: 27gProtein: 14gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 19gSodium: 122mgPotassium: 1722mgFiber: 17gSugar: 2gVitamin A: 10259IUVitamin C: 40mgCalcium: 334mgIron: 6mg

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