Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet for 8–10 minutes, tossing occasionally, until golden brown. Let cool, then roughly chop.
Using a mandoline or sharp chef’s knife, slice watermelon radish into paper thin rounds.
Pulse honey, garlic, oil and half of hazelnuts in a food processor to a coarse purée. Stir in vinegar, shallot, lemon zest and lemon juice; season with sea salt and pepper, to taste.
Using half the dressing, toss radicchio and radishes in a large bowl, then drizzle with remaining dressing. Serve topped with remaining chopped hazelnuts.