Dinner Salad with Radicchio and Roasted Sweet Potatoes
A hearty dinner salad featuring roasted sweet potatoes, radicchio, and soft-boiled eggs, dressed with a creamy cashew dressing. The combination of warm sweet potatoes, bitter radicchio, and crunchy fennel creates a satisfying and nutritious meal.
Ingredients
- •½ cup salted, roasted cashews
- •¼ cup vegetable oil
- •3 Tbsp unseasoned rice vinegar
- •¾ tsp crushed red pepper flakes
- •¾ tsp fish sauce
- •¾ tsp honey
- •1 clove garlic
- •to taste Kosher salt
- •4 small sweet potatoes
- •2 Tbsp extra-virgin olive oil
- •4 large eggs
- •2 heads radicchio
- •1 small fennel bulb
- •2 Tbsp unseasoned rice vinegar
- •½ cup crushed salted, roasted cashews
- •½ cup cilantro leaves
- •to taste Kosher salt
Cooking Instructions
- 1.
Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
5 min
- 2.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
- 3.
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20-25 minutes. Let cool.
25 min
- 4.
Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
15 min
- 5.
Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
5 min
- 6.
Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.
5 min
