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.