Dinner Salad with Radicchio and Roasted Sweet Potatoes
Dinner Salad with Radicchio and Roasted Sweet Potatoes is a flavorful Thai Thai Recipes dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.