Dinner Salad with Radicchio and Roasted Sweet Potatoes

Name: Dinner Salad with Radicchio and Roasted Sweet Potatoes
Yield: 4 servings
Ingredients: 1 1/2 cup salted, roasted cashews; 1 1/4 cup vegetable oil; 1 3 Tbsp. unseasoned rice vinegar; 1 3/4 tsp. crushed red pepper flakes; 1 3/4 tsp. fish sauce; 1 3/4 tsp. honey; 1 1 garlic clove; 1 Kosher salt; 1 4 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise; 1 2 Tbsp. extra-virgin olive oil; 1 4 large eggs; 1 2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated; 1 1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise; 1 2 Tbsp. unseasoned rice vinegar; 1 1/2 cup crushed salted, roasted cashews; 1 1/2 cup cilantro leaves with tender stems; 1 Kosher salt

From the kitchen of Carly

Bitter radicchio meets creamy cashew dressing in this satisfying salad, built around caramelized sweet potatoes and soft-cooked eggs. The dressing pulls its heat from red pepper flakes and fish sauce, creating a complex, savory backdrop for everything.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup salted, roasted cashews
11/4 cup vegetable oil
13 Tbsp. unseasoned rice vinegar
13/4 tsp. crushed red pepper flakes
13/4 tsp. fish sauce
13/4 tsp. honey
11 garlic clove
1Kosher salt
14 small sweet potatoes (about 1 1/2 lb. total), scrubbed, halved lengthwise
12 Tbsp. extra-virgin olive oil
14 large eggs
12 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated
11 small fennel bulb, quartered lengthwise, thinly sliced lengthwise
12 Tbsp. unseasoned rice vinegar
11/2 cup crushed salted, roasted cashews
11/2 cup cilantro leaves with tender stems
1Kosher salt

Instructions

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.
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.