Radicchio Rainbow Salad With Crispy Capers + Creamy Dressing
A salad that has everything.
Bitterness from the radicchio (hello liver loving goodness), creaminess from the mayo dressing, crispiness from the capers and soft sweetness from the roasted sweet potato.
This tasty salad makes a great side to serve with your protein of choice, whether that’s a grass-fed steak, some grilled barramundi, some tofu or even a couple of boiled eggs.
Interesting fact. Capers are actually flowers! You’ll see that when they go in the hot oil, they bloom like beautiful flowers.
Radicchio Rainbow Salad With Crispy Capers + Creamy Dressing
This tasty salad makes a great side to serve with your protein of choice, whether that’s a grass-fed steak, some grilled barramundi, some tofu or even a couple of boiled eggs.
Serves:
2
Prep time:
20 minutes
Cook time:
60 minutes
INGREDIENTS
- 1 large sweet potato OR 2 small
- 1 head radicchio, torn
- 1 cucumber, sliced
- 3 tbsp capers
- 1 tbsp ghee OR coconut oil
Creamy Mayo Dressing
- ½ cup mayonnaise (ensure it is made from olive oil OR avocado oil - I recommend Undivided Food Co.)
- 2 anchovies, finely chopped
- 1 tsp dijon mustard
- ½ lemon, juiced
- 1 clove garlic, minced
- Salt and pepper, to taste
METHOD
- Preheat the oven to 200°C and line a baking tray with baking paper. Stab the sweet potato with a sharp knife, making about 6 cuts. Place on the baking tray and place in the oven for 45-60 minutes until soft (depending on the size of your sweet potato).
- Make the dressing by combining all ingredients in a bowl. Set aside.
- Prepare the crispy capers by heating up ghee or oil in a pan over a high heat. To test if it is hot enough, splash a tiny amount of water in the pan. If it pops and sizzles, the pan is ready. Toss the capers in the pan, carefully as the hot oil will splatter, and leave to crisp up for about 1-2 minutes, watching carefully to ensure they don’t burn. Carefully transfer to a plate and set aside.
- When the sweet potato is ready, slice into chunks.
- To assemble the salad, place the radicchio, cucumber and sweet potato on a swerving plate. Drizzle over half mayo dressing (reserve the other half) and top with crispy capers.
Notes
- Make this quicker by using leftover cooked sweet potato, or by cooking it in advance
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
WANT A TASTE?
Experience five days of delicious lunches
Get instant access and see just how delicious and easy eating well can be.