I usually modify almost every recipe I make - this was was fabulous as is. This will be my new dressing for 2021 👍🏽👍🏽įANTASTIC. I never had radicchio before - first time and it’s a great mix. Arugula is a nice addition.Ībsolutely amazing!! Love the colours in this salad just makes me think of Spring & Summer wrapped into 1😍 Now and again I add in whatever other greens I have in the fridge.
Spicy cashew dressing how to#
I usually make it as is and wouldn't change a thing (except for "tearing" the sweet potatoes and eggs? I don't know how to tear an egg. Super filling, perfect balance with the sweet potato and bitter greens. Love this salad and make it all the time. Would pecans work instead of cashews for the dressing?
Drizzle more dressing over and top with cashews and cilantro. Tear sweet potatoes and eggs into 1½" pieces and nestle into salad. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing. Drizzle ½ cup dressing down sides of bowl. Toss radicchio, fennel, and vinegar in a large bowl season with sea salt. Remove eggs from ice water, pat dry, and peel. Transfer eggs to a bowl of ice water and let cool.
Carefully lower eggs into water and cook 8 minutes. Step 4īring a medium pot of water to a boil. Arrange cut side down roast until tender and cut sides are browned, 20–25 minutes. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt turn to coat.
Place a rack in middle of oven preheat to 425°. Step 2ĭo Ahead: Dressing can be made 3 days ahead. 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.
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