Join Chris Morocco from the Bon Appétit TestKitchen as he makes hot honeyradicchiosalad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
See the full recipe bonappetit.com/recipe/radicchio-with-hot-honey-vinaigrette-and-cotija
- 0:00 Introduction 0:58 Toast the hazelnuts 2:44 Cook the quinoa 3:53 Drain cooked quinoa, return to pot, and cover 4:20 Make the vinaigrette 4:32 Bring honey, chile flakes, and water to a simmer 5:13 Add oil, vinegar, and salt 5:38 Assemble the salad 5:45 Prep the radicchio 6:31 Add quinoa and vinaigrette 7:23 Top with hazelnuts, cotija, and cilantro 7:46 Plate 7:51 Taste!
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