Name: Radicchio With Hot Honey Vinaigrette and Cotija
Ingredients: ½ cup blanched hazelnuts; ¾ cup red or black quinoa, rinsed; Kosher salt; 2 Tbsp. honey; 2 tsp. mild red pepper flakes (such as Aleppo-style or gochugaru) or 1 tsp. crushed red pepper flakes; 1 tsp. crushed chipotle chile flakes or crushed red pepper flakes; 4 Tbsp. extra-virgin olive oil; 3 Tbsp. unseasoned rice vinegar; 1 large head of radicchio, leaves separated, torn if large; ½ cup crumbled Cotija cheese; Cilantro leaves with tender stems (for serving)

Radicchio With Hot Honey Vinaigrette and Cotija recipe

Photograph by Paola + Murray, food styling by Pearl Jones, prop styling by Sophia Pappas

This salad gets a little more heft thanks to toasted hazelnuts and quinoa. Package directions for cooking quinoa can vary across brands, so for the ultimate chewy-tender texture, we prefer to simply boil it like pasta in salted water, then drain and let it sit, covered, in the pot to steam out any excess liquid. It’s worth seeking out black or red quinoa, which have an extra-firm bite.

What you’ll need

Rimmed Baking Sheet
$33 At Amazon
Large Saucepan
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Whisk
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Mesh Sieve
$16 At Amazon

Recipe notes

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Recipe notes

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