Grilled Marinated Tempeh Steak with Avocado Radicchio Orange Dressing and Tahini

Ingredients

• 1/2 cup tahini (Middle Eastern sesame paste), well-stirred
• 1 clove garlic, germ removed and clove crushed with back of knife
• 2 teaspoons fresh lemon juice (from 1 small lemon)
• 1/2 teaspoon extra-virgin olive oil
• 1 teaspoon fine sea salt
• 3/4 teaspoon ground white pepper
• 4 (4-ounce) pieces soy tempeh
• 1 cup freshly squeezed orange juice (from 2 medium oranges)
• 3 tablespoons plus 1 1/2 teaspoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 drops orange oil*
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground white pepper
• Olive oil (for brushing)
• 2 heads radicchio, cut into eighths through core, with some core still attached to each piece
• 1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
• 2 firm-ripe avocados, peeled and cut into wedges
• 3 tablespoons fresh lemon juice (from 1 medium lemon)
• *Available at specialty foods shops. If unavailable, use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

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