Directions

• Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccolini and cook until it is bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccolini and plunge immediately into the ice bath. Drain the broccolini then place onto a plate lined with a few sheets of paper towel. Blot the broccolini dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it.
• Cut broccolini into 1/4 inch pieces (you’ll want about 3 cups worth) and add to a bowl with the chickpeas and chopped radicchio. Chop cashews coarsely and add about 3/4 cup of them to the salad (reserving the rest for garnish). Add the dates to the salad. Add appx. 1/2 cup Honey Harissa Dressing to the salad and toss. Season salad to taste with Kosher salt and add more dressing as desired. Garnish with the remaining cashews.