Dinner salad with radicchio and roasted sweet potatoes
Delight in a flavorful dinner salad featuring tangy radicchio paired with savory roasted sweet potatoes for a culinary adventure. Taste the freshness!
Ingredients:
- 1/2 cup salted, roasted cashews
- 1/4 cup vegetable oil
- 3 Tbsp. unseasoned rice vinegar
- 3/4 tsp. crushed red pepper flakes
- 3/4 tsp. fish sauce
- 3/4 tsp. honey
- 1 garlic clove
- Kosher salt
- 4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
- 2 Tbsp. extra-virgin olive oil
- 4 large eggs
- 2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
- 1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
- 2 Tbsp. unseasoned rice vinegar
- 1/2 cup crushed salted, roasted cashews
- 1/2 cup cilantro leaves with tender stems
- Kosher salt
Instructions:
- Combine cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until the mixture becomes very smooth and can be poured easily. Taste the dressing and adjust the seasoning with salt.
- Preparation Tip: You can prepare the dressing up to 3 days in advance. Simply cover it and refrigerate.
- Position a rack in the middle of the oven and preheat it to 425°F. Place sweet potatoes on a baking sheet with raised edges, drizzle them with oil, sprinkle with kosher salt, and toss to cover them evenly. Place the sweet potatoes cut side down and roast them until they are tender and the cut sides are nicely browned, which should take about 20-25 minutes. Allow the sweet potatoes to cool down.
- Bring a medium-sized pot of water to a boil. Gently place the eggs into the boiling water and cook them for 8 minutes. Transfer the eggs to a bowl of ice water and let them cool. Peel the eggs after removing them from the ice water and pat them dry.
- Mix radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup of the prepared dressing along the sides of the bowl. Gently toss the salad with your hands, starting from the bottom and moving towards the edges of the bowl, until all ingredients are evenly coated in the dressing.
- Transfer the salad to a serving platter. Break the sweet potatoes and eggs into 1 1/2" pieces and place them on the salad. Sprinkle sea salt over the egg yolks. Drizzle additional dressing on top and garnish with cashews and cilantro. Serve the salad with the remaining dressing on the side.
Summary:
- Calories: 2290 kcal
- Fat: 167 g
- Protein: 59 g
- Carbs: 154 g
- Potassium: 3898 mg
- Magnesium: 551 mg