Best 5 Citrus Salad With Tahini And Cashew Sesame Crunch Recipes

CITRUS SALAD WITH TAHINI AND CASHEW-SESAME CRUNCH

Steps:

• For the cashew-sesame crunch: Heat the olive oil in a medium heavy-bottomed skillet over medium heat until shimmering, 1 to 2 minutes. Add the cashews, stirring continuously, until lightly golden, 1 to 2 minutes. Add the sesame seeds and crushed red pepper. Cook, stirring continuously, until the nuts are golden and the mixture is fragrant, 1 to 2 minutes.
• Remove from the heat and stir in the maple syrup. Season with kosher salt. Set aside to cool.
• Meanwhile, make the salad: Combine the tahini with the orange zest and lemon zest in a medium bowl. Add half of the orange juice and half of the lemon juice. Slowly whisk in 1/4 cup water until the sauce is smooth and fluffy. Season with kosher salt. Set aside.
• Cut the ends off the 3 remaining oranges. Stand each orange on one end and cut away the peel and white pith, following the contour of the fruit with a very sharp paring knife. Work from top to bottom, rotating the orange as you go. Slice the oranges into 1/4-inch-thick rounds and discard any seeds. Set aside.
• Thinly slice the radicchio with a mandoline or sharp knife and transfer to another medium bowl. Add the olive oil and the remaining lemon juice and orange juice and toss until combined.
• Spread the tahini sauce on a serving platter to fully cover the surface. Arrange the orange slices on top and sprinkle with sea salt. Mound the radicchio on top in a generous pile and sprinkle with sea salt. Scatter the mint leaves and cashew-sesame crunch over the top.

CITRUS SALAD WITH CASHEWS AND MINT

Steps:

• Arrange fruit on a platter.Squeeze any excessjuice from grapefruitmembrane. Top with cashewsand mint leaves.Lightly season with salt.

BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH

Steps:

• Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
• Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
• Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
• Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
• Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

CITRUS SESAME SALAD

Steps:

• Blend together yogurt, peanut butter& honey.
• Line 8 plates with butter lettuce.
• Arrange fruit over lettuce.
• Drizzle dressing over fruit.
• Sprinkle with sesame seeds.