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Radicchio with Creamy Tahini
and Salted Sesame Seeds
8 SERVINGS This tahini dressing
goes especially well with bitter greens
but can also be paired with sweeter
lettuces such as Little Gem or romaine.
3 Tbsp. toasted sesame seeds
Flaky sea salt
½ small red onion, very thinly sliced
¼ cup fresh lemon juice
Kosher salt, freshly ground pepper
⅓ cup plain whole-milk Greek yogurt
1 Tbsp. tahini
2 medium or 4 small heads of
radicchio, leaves separated,
large leaves torn
Olive oil (for drizzling)
Lightly crush sesame seeds in a mortar
and pestle (alternatively, place seeds
in a resealable plastic bag and crush
with a mug) and transfer to a small bowl.
Add a few generous pinches of sea salt
and toss to combine. Set aside.
Toss onion and lemon juice in a large
bowl; season with kosher salt and
pepper. Let sit 5 minutes to lightly pickle.
Meanwhile, mix yogurt, tahini, and
2 Tbsp. water in another small bowl
until smooth; season tahini dressing with
kosher salt and pepper.
Add radicchio to bowl with onion and
drizzle with oil. Toss to coat; season with
kosher salt and pepper. Transfer salad to
a platter and drizzle with tahini dressing.
Sprinkle reserved salted sesame seeds
over salad.
Grain Salad with Olives and
Whole-Lemon Vinaigrette
8 SERVINGS Look for Castelvetrano
olives; their buttery flesh and mild flavor
will convert the most olive-averse.
2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed,
finely chopped (peel and flesh),
plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
½ cup olive oil
2 cups coarsely chopped mint
and/or cilantro
2 cups coarsely chopped parsley
Cook farro in a large wide pot over
medium heat, stirring often, until golden
brown and toasted (it should start to smell
like popcorn), about 4 minutes. Remove
pot from heat and pour in cold water to
cover grains by 1"; throw in a generous
amount of salt (a healthy handful should
do it). Set pot over medium-high heat and
bring water to a boil. Reduce heat and
simmer, skimming surface occasionally
of any foam that may rise to the top, until
grains are tender but still have some bite,
25–35 minutes. Drain and transfer farro
to a large bowl.
Meanwhile, using the side of a chef’s
knife, coarsely crush olives to break them
up into large craggy pieces; discard pits.
Place in a large bowl and add chopped
lemon and shallots. Toss to combine;
season with salt and pepper. Let mixture
sit 5 minutes to allow shallots to slightly
pickle and flavors to meld.
Heat oil in a small saucepan over
medium. Add olive mixture and cook,
swirling occasionally, until ingredients
are warmed through and shallots are
slightly softened, about 4 minutes.
Scrape vinaigrette into bowl with farro
and toss to combine. Taste grain salad
and season with salt, pepper, and a
little lemon juice if you want.
Just before you’re ready to eat,
fold herbs into salad.
DO AHEAD: Grains can be cooked
1 day ahead; let cool, then cover
and chill. Salad (without herbs) can be
made 6 hours ahead; cover and chill.Fennel-Rubbed Leg of Lamb
with Carrots and Salsa Verde
8 SERVINGS If you want to stuff the
roast as pictured, ask your butcher for
a butterflied leg, not tied. Double the
ingredients for the rub and smear half
onto lamb, then roll and tie it, and smear
with the rest of the rub before roasting.LAMB
1 4–5-lb. butterflied boneless leg
of lamb, rolled, tied
Kosher salt, freshly ground pepper
3 Tbsp. fennel seeds
4 tsp. crushed red pepper flakes
4 garlic cloves, finely grated
3 Tbsp. plus ¼ cup olive oil
2½ lb. small or medium carrots
with topsSALSA VERDE AND ASSEMBLY
½ cup finely chopped parsley
¼ cup finely chopped chives
2 Tbsp. (or more) fresh lemon juice
2 Tbsp. olive oil
Kosher salt, freshly ground pepperSPECIAL EQUIPMENT: A spice mill or
mortar and pestleLAMB Season lamb generously with
salt and pepper; let it sit out at room
temperature while you prepare the rub.
Using spice mill or mortar and pestle,
coarsely grind fennel seeds and red
pepper flakes. Transfer to a small bowl
and mix in garlic and 3 Tbsp. oil. Evenly
rub lamb all over with spice mixture,
making sure to work it into every nook
and cranny.
Preheat oven to 300°. Heat remaining
¼ cup oil in a large heavy skillet
over medium. As soon as oil is hot and
shimmering, add lamb to skillet and cook,
carefully pouring off fat as needed
into a small bowl (reserve it), until golden
brown all over, 3–5 minutes per side.
The goal here is to cook out some of the
excess fat while you brown the meat, so
it’s important to maintain a moderate heat
to keep the meat from getting dark before
the fat can melt out. If the oil looks really
dark or tastes burned, discard it and use
olive oil in the next step.
Trim tops from carrots and set aside
for making the salsa verde. Scrub carrots,
pat dry, and scatter along the outer edges
of a large rimmed baking sheet. Place
seared lamb in the center. Pour reserved
fat and any fat still in skillet (don’t forget
to scrape out the crispy bits stuck to the
bottom of the pan) over carrots, season
with salt and pepper, and toss to coat.
Roast lamb and carrots until an instant-
read thermometer inserted into the center
of leg registers 135° for medium-rare,
75–90 minutes. Transfer lamb to a cutting
board and tent with foil; let rest
20 minutes. Leave oven on.SALSA VERDE AND ASSEMBLY While
the lamb is resting, transfer carrots to a
platter, then carefully pour any juices from
the baking sheet into a small bowl (you
should have about ¼ cup; if you don’t, top
off with olive oil). Transfer carrots back
to baking sheet and pop back into oven.
Roast 5 minutes to reheat.
Meanwhile, finely chop reserved carrot
tops to make ½ cup; discard remaining
tops. Place in a small bowl and mix in
parsley, chives, lemon juice, pan juices,
and 2 Tbsp. oil. Season with salt and
pepper and more lemon juice if needed.
Remove twine from lamb and slice
about ½" thick (but you can really go as
thick or thin as you would like). Arrange
on a platter and serve with warm roasted
carrots and salsa verde alongside.