The first week of January has us in that kinda-healthy mood (for now, anyway), and we're definitely feeling the need for a cleansing meal to kick off the New Year. So we turned to the queen of salad herself, Jess Damuck, our friend, food stylist and author of Salad Freak: Recipes to Feed a Healthy Obsession, for inspo. This recipe uses winter produce like radicchio and citrus to create a sweet, savory and all around well-balanced salad finished with a rich, creamy tahini-based dressing, sliced dates, and crunchy pomegranate seeds. Start 2023 out right!
Recipe excerpt from the book Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
6 small citrus, such as blood oranges, Satsumas, mandarins, or tangerines
1 head radicchio
Seeds from ½ large pomegranate (about 1/₃ cup/60 g)
4 Medjool or Barhi dates, pitted and sliced
1 handful roasted shelled pistachios, chopped
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1 tablespoon lemon juice
2 tablespoons tahini
¼ teaspoon turmeric powder
Kosher salt and freshly ground black pepper
Creamy-creamy sauce, strands of ham, and perfectly cooked pasta.
Easy to pack for a picnic or to replace your takeout salad habit!
A shortcut version of the classic creamy (but vegan!) Mexican drink.