Dinner salad with radicchio and roasted sweet potatoes recipe

Ingredients for Dinner salad with radicchio and roasted sweet potatoes

• 75 g salted, roasted cashews

• 60 ml vegetable oil

• 45 ml unseasoned rice vinegar

• 2.5 ml crushed red pepper flakes

• 2.5 ml fish sauce

• 2.5 ml honey

• 1 garlic clove, minced

• kosher salt, to taste

• 675 g small sweet potatoes, scrubbed, halved lengthwise

• 30 ml extra-virgin olive oil

• 4 large eggs

• 450 g radicchio, quartered, cores removed, leaves separated

• 1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise

• 45 ml unseasoned rice vinegar

• 75 g crushed salted, roasted cashews

• 30 g coriander leaves with tender stems

• kosher salt, to taste

How to make Dinner salad with radicchio and roasted sweet potatoes

1. Blend the cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 80 ml of warm water in a blender until very creamy, smooth, and pourable. Taste the dressing and season with salt.

2. Do Ahead: Prepare the dressing up to three days in advance. Cover and chill in the fridge.

3. Place a rack in the middle of the oven and preheat to 220°C (conventional).

4. Place the sweet potatoes on a rimmed baking tray, drizzle with oil, and season with sea salt; turn to coat. Arrange the sweet potatoes cut side down and roast until tender and the cut sides are browned, about 20–25 minutes. Allow to cool.

5. Bring a medium saucepan of water to a boil. Carefully lower the eggs into the water and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let them cool. Once cooled, remove the eggs from the ice water, pat dry, and peel.

6. Toss the radicchio and fennel with vinegar in a large bowl; season with sea salt. Drizzle 120 ml of the dressing down the sides of the bowl. Using your hands, fold the salad, working from the bottom out toward the sides, until evenly coated in the dressing.

7. Transfer the salad to a serving platter. Tear the sweet potatoes and eggs into 4 cm pieces and nestle them into the salad. Season the egg yolks with sea salt. Drizzle more dressing over the top and finish with cashews and coriander. Serve with the remaining dressing alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.