Radeekyyyy in a miso sherry vinaigrette with dates, toasty nuts and lemony black pepper yogurt! 💜 My new hyper fixation for chicory season. Recipe below! Serves 4 Ingredients For the dressing 1 garlic clove, grated Half a lemon, squeezed 1 tbsp sherry vinegar 1.5 tbsp white/yellow miso paste 2 tsp honey Kosher salt Black pepper ¼ cup olive oil For the yogurt 1 cup greek yogurt (2% or full fat) 1 lemon, zested ¼ tsp black pepper Salt For the salad 1 head of radicchio, leaves roughly torn 6 dates, seeds removed, sliced into ½” pieces ¼ cup toasted, chopped nuts (walnuts, pecans, pepitas) 1 bunch of mint, leaves removed, some torn 8 anchovies Flaky salt Make it! 1. First, make the dressing. In a small bowl, add the grated garlic and lemon juice. Let sit for five minutes to mellow out the harshness of the garlic. Whisk in the miso and sherry until the miso has dissolved, then continue to whisk in the honey, a pinch of salt, a few cranks of black pepper, and the olive oil. Taste and a...