My February Salad: Warm Roasted Radicchio, Citrus, and the Dressing That Hugs Back
February is when I start craving salads that behave like dinner—warm, roasted, a little dramatic. This Warm Roasted Radicchio & Citrus Salad with Ras el Hanout Carrots, Warm Clementine–Olive Dressing, and Whipped Tahini–Yogurt (plus Crispy Spiced Chickpeas) was born out of that exact mood: I wanted brightness, but I also wanted comfort.
The inspiration is pure Mediterranean winter. In Tel Aviv, citrus season felt endless—sticky fingers from peeling clementines, bowls of oranges on the counter, sunlight even when the air was cool. Years later in London, I learned the other half of winter cooking: roast everything, coax sweetness from bitterness, and let heat do the heavy lifting.
Radicchio is the star here. Roasting turns its sharp edge into this silky, almost candied softness. Then I wake it up with citrus and a warm clementine–olive dressing—salty, fragrant, and slightly punchy. The whipped tahini–yogurt is my “cloud” on top (tahini belongs everywhere, I said what I said), and the crispy spiced chickpeas are the loud crunch that makes the whole plate feel alive.
Make it yours: swap ras el hanout for harissa or cumin, use blood oranges or grapefruit, add feta or toasted almonds, and don’t be shy with herbs—more is always the answer.
Featured Recipe
Warm Roasted Radicchio & Citrus Salad with Ras el Hanout Carrots, Warm Clementine–Olive Dressing, and Whipped Tahini–Yogurt (Plus Crispy Spiced Chickpeas)
This is my February kind of salad: radicchio roasted until its bitterness turns velvety-sweet, citrus everywhere for brightness, and a warm dressing that hits the leaves like a hug. I finish with a cloud of whipped tahini–yogurt for creamy contrast and a loud, crunchy shower of spiced chickpeas that makes every bite snap.
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Ingredients
- 2 Radicchio (small heads), quartered through the core(Treviso also works; keep the core so wedges hold together)
- 5 Carrots, peeled and cut into long batons(About 500 g / 1.1 lb)
- 1 1/2 cups Cooked chickpeas, very well drained and towel-dried(From cooked or canned; if canned, rinse and dry thoroughly)
- 3 Clementines or mandarins (zest + juice)(You’ll use some segments for the salad too)
- 1 Orange (segments)(Use a sweet orange (not grapefruit) for clean brightness)
- 1 Lemon (juice)(Balances the warm dressing)
- 7 tbsp Extra-virgin olive oil(Divided across roasting + dressing)
- 2 tsp Ras el hanout(For the carrots)
- 1 1/2 tsp Aleppo pepper(Divided; use mild chili flakes if needed)
- 1 tsp Ground cumin(For the chickpeas)
- 1 tsp Smoked paprika(For the chickpeas)
- 2 1/2 tsp Kosher salt(Divided, plus more to taste)
- 1 tsp Black pepper(Freshly ground)
- 2 tsp Maple syrup or honey(Just enough to round the radicchio’s edge (not hot-honey))
- 1 clove Garlic, finely grated(For the dressing)
- 1/3 cup Green olives, finely chopped(Castelvetrano for buttery sweetness; pitted)
- 1 tbsp Capers, rinsed and chopped(Optional but I love the salty sparkle)
- 1/2 cup Tahini(Well-stirred)
- 1/2 cup Greek yogurt(Full-fat for the best whip)
- 4 tbsp Ice-cold water(To loosen the tahini whip)
- 1/2 cup Fresh dill, roughly chopped(Herby lift)
- 1/4 cup Fresh mint, roughly chopped(Optional but gorgeous with citrus)
- 1/3 cup Toasted pistachios, chopped(Optional extra crunch if you want to go big)
- 1 pinch Flaky salt(To finish)
Instructions
- 1
Heat the oven to 220°C / 425°F (205°C / 400°F convection). Put two sheet pans in the oven to preheat—hot pans = better blistering.
10 min
Tip: This is my favorite cheat for getting “restaurant roast” texture at home.
- 2
Make the crispy spiced chickpeas: Toss the 1 1/2 cups Cooked chickpeas with 1 1/2 tbsp Extra-virgin olive oil, 1 tsp Ground cumin, 1 tsp Smoked paprika, 1/2 tsp Ras el hanout, 1/2 tsp Aleppo pepper, 1/2 tsp Kosher salt, and 1 tsp Black pepper. Spread on one hot sheet pan and roast, shaking once, until deeply crisp.
22 min
Tip: Drying matters. If they’re still a little soft at 20 minutes, keep going—crunch is the whole point.
- 3
Roast the carrots: Toss 5 Carrots with 2 tbsp Extra-virgin olive oil, 2 tsp Ras el hanout, 1/2 tsp Kosher salt, and 1 tsp Black pepper. Spread on the second hot sheet pan and roast until browned at the edges and tender.
20 min
Tip: Cut them long and a little thick so you get caramelized edges but a juicy center.
- 4
Roast the radicchio: Toss 2 Radicchio (small heads) with 1 1/2 tbsp Extra-virgin olive oil, 1/2 tsp Kosher salt, 1 tsp Black pepper, and 1 tsp Maple syrup or honey. Add to the carrots’ tray for the last stretch (or use a third tray if crowded) and roast until edges char and the centers soften but still hold shape.
10 min
Tip: Over-roasting turns it limp. You want ‘silky but structured’—like a good wool coat.
- 5
Whip the creamy element: In a bowl, whisk 1/2 cup Tahini + 1/2 cup Greek yogurt + 2 tbsp Clementines (juice) + 1 tbsp Lemon (juice) + 1/2 tsp Kosher salt until thick. Whisk in 4 tbsp Ice-cold water 1 tbsp at a time until it turns pale, airy, and swoopy.
5 min
Tip: Cold water is the trick—tahini goes from stiff to cloud-like.
- 6
Segment the citrus: Peel and segment 1 Orange and at least 1 Clementine. Squeeze the membranes for extra juice into a small bowl (for the dressing).
8 min
Tip: I do this over a bowl so I don’t lose a drop—citrus juice is basically free dressing.
- 7
Make the warm dressing: In a small saucepan, warm 2 tbsp Extra-virgin olive oil with 1 clove Garlic, finely grated for 30–45 seconds (don’t brown). Add 1/3 cup Green olives, finely chopped, 1 tbsp Capers, rinsed and chopped (if using), 2 tbsp Clementines (juice), 1 tbsp Lemon (juice), remaining 1 tsp Maple syrup or honey, and remaining 1 tsp Aleppo pepper. Warm just until steamy and glossy, then taste and salt if needed.
4 min
Tip: Warm dressing is how winter salad becomes a main event—it softens the radicchio and perfumes everything.
- 8
Assemble: Smear the whipped tahini–yogurt on a big platter. Pile on roasted carrots and warm radicchio wedges. Tuck citrus segments throughout.
4 min
Tip: Build height. This salad should look like you meant it.
- 9
Finish with crunch + herbs: Spoon the warm dressing all over. Shower with crispy chickpeas, 1/2 cup Fresh dill, roughly chopped, 1/4 cup Fresh mint, roughly chopped, and 1/3 cup Toasted pistachios, chopped (if using). Finish with 1 pinch Flaky salt and a little extra 3 Clementines or mandarins (zest).
2 min
Tip: Add the chickpeas at the very end so they stay snappy against the warm vegetables.
Chef's Notes
This one tastes like my Tel Aviv winters—sunny citrus in your hands, but you still want something warm and spiced. If you can’t find ras el hanout, swap 1 tsp cumin + 1/2 tsp coriander + 1/2 tsp cinnamon + pinch of cloves. If you want it heartier, serve over warm farro or freekeh (and keep the dressing warm).
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.