Name: Dinner Salad With Radicchio and Potatoes
Yield: 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

This image may contain Food Dish Meal Salad and Platter

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Salad for dinner? No, we're not kidding. Eggs and roasted sweet potatoes make this salad recipe a full meal, not a sidekick. Feel free to swap in whatever protein (like chickpeas, rotisserie chicken, or roasted salmon) and roasted vegetables (brussels sprouts, carrots, broccoli) you may have on hand.

Dinner Salad With Radicchio and Roasted Sweet Potatoes

Recipe notes