Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini

Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Photo by Lara Ferroni

Ingredients

  • 2 heads radicchio
  • ¼ cup fresh flat-leaf parsley
  • 2 firm-ripe avocados
  • 3 tablespoons fresh lemon juice
  • ½ cup tahini (Middle Eastern sesame paste)
  • 10 ½ teaspoons white wine vinegar
  • ½ cup extra-virgin olive oil
  • + 11 more ingredients
    • 2 drops orange oil
    • 1 teaspoon fine sea salt
    • ½ teaspoon ground white pepper
    • Olive oil (for brushing)
    • 1 clove garlic
    • 2 teaspoons fresh lemon juice (from 1 small lemon)
    • ½ teaspoon extra-virgin olive oil
    • 1 teaspoon fine sea salt
    • ¾ teaspoon ground white pepper
    • 4 (4-ounce) pieces soy tempeh
    • 1 cup freshly squeezed orange juice

In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If...

View full recipe at Epicurious

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