epicurious4.0
Radicchio With Hot Honey Vinaigrette and Cotija
We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.
👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Toast hazelnuts in a single layer on a small rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 7–⏱️ 10 minutes. Let cool, then coarsely chop.
2
Meanwhile, place quinoa in a large saucepan and pour in water to cover by at least 4"; season generously with salt. Bring to a boil, then reduce heat to maintain an active simmer, and cook until quinoa is just tender, 12–⏱️ 15 minutes. Drain and return to pot. Cover and let sit ⏱️ 10 minutes.
3
Bring honey, mild red pepper flakes, chile flakes, and 1 Tbsp. water to a simmer in a small saucepan over medium heat. Stir, then let cool ⏱️ 5 minutes. Whisk oil and vinegar into honey mixture; season dressing with salt.
4
Combine radicchio and quinoa in a large bowl. Drizzle half of dressing over and toss to coat. Taste and season with more salt if needed (don’t forget the Cotija will add some salt too). Drizzle with more dressing and top with hazelnuts, Cotija, and some cilantro.
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