Dinner Salad With Radicchio and Potatoes

• servings: 4 servings

Ingredients

½ cup salted, roasted cashews

¼ cup vegetable oil

3 Tbsp. unseasoned rice vinegar

¾ tsp. crushed red pepper flakes

¾ tsp. fish sauce

¾ tsp. honey

1 garlic clove

Kosher salt

4 small sweet potatoes (about 1½ lb. total), scrubbed, halved lengthwise

2 Tbsp. extra-virgin olive oil

Kosher salt

4 large eggs

2 heads of radicchio (about 1 lb. total), quartered, cores removed, leaves separated

1 small fennel bulb, quartered lengthwise, thinly sliced lengthwise

2 Tbsp. unseasoned rice vinegar

Flaky sea salt

½ cup crushed salted, roasted cashews

½ cup cilantro leaves with tender stems

Directions

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.

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 ½ 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 1½" 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.