Dinner Salad with Radicchio and Roasted Sweet Potatoes
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/4 cup vegetable oil
- kosher salt
- 4 large eggs
- 2 tbsp. extra-virgin olive oil
- 1/2 cup cilantro leaves with tender stems
- 3 tbsp. unseasoned rice vinegar
- 1 garlic clove
- 2 tbsp. unseasoned rice vinegar
- 1/2 cup salted, roasted cashews
- 3/4 tsp. crushed red pepper flakes
- 3/4 tsp. fish sauce
- 3/4 tsp. honey
- 4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
- 2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
- 1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
- 1/2 cup crushed salted, roasted cashews
- Carbohydrate 38 g(13%)
- Cholesterol 186 mg(62%)
- Fat 41 g(63%)
- Fiber 6 g(24%)
- Protein 16 g(32%)
- Saturated Fat 6 g(31%)
- Sodium 770 mg(32%)
- Calories 570
PreparationFor the spicy cashew dressing: 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. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. For the salad: 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. 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. 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. 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.
PreparationFor the spicy cashew dressing: 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. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. For the salad: 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. 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. 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. 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.
