![]() I season the potatoes with all purpose seasoning. There are a lot of components but it’s pretty simple to make. This is super interesting yet it somehow works. Other than that made as written and it was delish!! It's a wonderful salad!įabulous though I did add siracha and lime juice to the dressing. We topped it with a piece of roasted harissa salmon. ![]() Dressing was delicious! I did a combo of romaine and radicchio and used butternut squash cubbed because that's what I had. Next time I will cut everything up into smaller pieces-it may not be as pretty, but it’ll be easier to eat. The flavors and textures work together in interesting ways, and the dressing is a find. Drizzle more dressing over and top with cashews and cilantro. Tear sweet potatoes and eggs into 1 1/2" 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 1/2 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 1/3 cup warm water in a blender until very creamy, smooth, and pourable.
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