Purple Salad Recipe
The purple salad recipe from Molly Baz’s new cookbook, “More Is More,” is so much more intriguing than your typical kale Caesar (no offense). The real magic comes from a punchy, umami-rich...
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Microplane
- Serving platter
- Tongs
- Fork
- Paring knife
- Kitchen towel
Ingredients
- 2 medium purple sweet potatoes
- Extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- ¼ cup tahini
- 3 tablespoons unseasoned rice vinegar
- 1½ teaspoons fish sauce (optional)
- 1½ teaspoons maple syrup
- 1 garlic clove, grated
- Crushed red pepper flakes, to taste
- 10 ounces radicchio
- 2 blood oranges
- 1 bunch purple basil
- Flaky sea salt, for serving
- Toasted sesame seeds, for serving
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