In a blender, combine the peeled oranges, tahini, garlic, miso paste, Dijon mustard, a splash of olive oil, salt, and black pepper. Blend until smooth to create the dressing.
Heat some olive oil in a small pan or pot over medium heat. Add the capers and fry them quickly until they are super crispy. Remove from the oil and drain on a paper towel.
Thinly slice the sugarloaf radicchio and Treviso radicchio and add them to a large mixing bowl.
Pour the creamy orange tahini dressing over the sliced radicchio and toss thoroughly to coat. Transfer the dressed salad to a serving plate.
Toast the white and black sesame seeds in a dry pan until fragrant. Transfer them to a mortar and pestle and crush lightly, then sprinkle generously over the plated salad.
Finish the salad by topping it with a generous mountain of freshly grated Manchego cheese and the crispy fried capers.
Cook it hands-free.
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