Dinner Salad with Radicchio and Roasted Sweet Potatoes

Ingredients for Dinner Salad with Radicchio and Roasted Sweet Potatoes

• 120ml salted, roasted cashews

• 60 ml vegetabilisk olja

• 3 tablespoons unseasoned rice vinegar

• 3/4 teskedar krossade röda chiliflakes

• 3/4 teaspoons fish sauce

• 3/4 teaspoons honey

• 1 vitlöksklyfta

• Koshersalt

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

• 2 matskedar extra jungfruolivolja

• 4 stora ägg

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

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

• 2 matskedar osmakad risvinäger

• 1/2 cup crushed salted, roasted cashews

• 1/2 kopp korianderblad med mjuka stjälkar

• Koshersalt

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.

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