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Radicchio salad with roasted white sweet potatoes, 8-minute eggs, scallions + a tangy tahini dressing. Serves 2 for lunch. Adapted from @bonappetitmag’s “Dinner Salad with Radicchio + Roasted Sweet Potatoes” recipe.
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Salad: Split two small or one large white sweet potato in half; any kind of sweet potato will do. Rub all sides with neutral oil and roast cut side down at 425ºF until tender and golden, about 20 min, but check after 15 minutes. Remove oven and let cool. * Meanwhile, boil 4 eggs for 8 min., transfer to a bowl of ice water, knock the eggs with the back of a spoon to crack the shell all over, let chill in ice water for a bit. Then peel + pat dry. * Tear or chop a small head of radicchio into large-ish bite-sized pieces. Season + toss with a bit of salt and transfer to a serving platter. * Tear or cut roasted sweet potatoes and eggs into pieces, the size of your choice. * Scatter sliced scallions and sesame seeds on top, drizzle with tahini dressing, adjusting salt + pepper at the table to your liking.
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Tahini dressing: In a small bowl, whisk about 1-1 ½ Tbsp tahini with about 2 Tbsp toasted sesame oil with a fork until combined. Add about 1-2 Tbsp warm water and keep whisking until smooth and thinned out a bit. Drizzle in about 1 Tbsp rice vinegar and 1 tsp fish sauce, continue to whisk and stir until combined. Add in one crushed clove of garlic. Taste dressing and adjust seasoning as needed, a bit more rice vinegar for acidity or fish sauce for more umami + flavor. Feel free to add a bit more warm water to thin out the dressing to a consistency of your liking. Drizzle on salad or use as a dip for crudités.
#f52weeknight
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