Dinner Salad with Radicchio and Roasted Sweet Potatoes

Ingredients for Dinner Salad with Radicchio and Roasted Sweet Potatoes

• 120ml salted, roasted cashews

• 60ml di olio vegetale

• 3 cucchiai di aceto di riso non condito

• 3/4 cucchiaini di fiocchi di peperoncino rosso tritato

• 3/4 teaspoons fish sauce

• 3/4 teaspoons honey

• 1 spicchio d'aglio

• Sale kosher

• 4 small sweet potatoes (about 675g total), scrubbed, halved lengthwise

• 2 cucchiai di olio extravergine d'oliva

• 4 uova grandi

• 2 heads of radicchio (about 450g total), quartered, cores removed, leaves separated

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

• 2 cucchiai di aceto di riso non condito

• 1/2 cup crushed salted, roasted cashews

• 1/2 tazza di foglie di coriandolo con gambi teneri

• Sale kosher

Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 80ml 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.

Place a rack in middle of oven; preheat to 218°C. 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 120ml 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 coriander. Serve with remaining dressing alongside.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.