Monday, May 20, 2019

Radicchio Salad with Roasted Sweet Potatoes

I love a good dinner salad, don’t you? This Radicchio Salad with Roasted Sweet Potatoes is loaded with eggs for your protein, but you can swap them out for whatever protein you may like such as; chickpeas, chicken or salmon. You can also add other veges like; Brussel sprouts, carrots, broccoli or any vegetable you may have on hand. And it comes with a spicy cashew dressing. Yum Yum! Serves 4


Spicy Cashew Dressing:

1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 tablespoons unseasoned rice vinegar
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon fish sauce
3/4 teaspoon honey
1 clove garlic
Salt, to taste

4 small sweet potatoes (1 1/2 lb), scrubbed and halved lengthwise
2 tablespoons extra-virgin olive oil
Salt, to taste
4 large eggs
2 heads radicchio (1 lb), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, sliced thin lengthwise
2 tablespoons unseasoned rice vinegar
Salt, to taste
Garnish: 1/2 cup crushed salted, roasted cashews and/or 1/2 cup cilantro leaves with tender stems


Spicy Cashew Dressing: Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ 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. 

Salad:  Place a rack in middle of oven; preheat to 425°. 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 garnish with cashews and cilantro. Serve with remaining dressing alongside. Yum Yum!

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