Sweet potato-plum tomato salad with walnut vinaigrette
Updated On: Dec 12 2013 09:28:46 AM CST
You can plan ahead because this salad will keep for up to 3 days in a tightly closed container in the refrigerator. Bring it to room temperature for serving.
¼ c. red wine vinegar
3 tbsp. roasted walnut oil
1 tsp. Dijon mustard
½ tsp. sugar
? tsp. freshly ground pepper, or to taste
Dash of salt, or to taste
1 tbsp. minced fresh flat-leaf parsley
1 large orange-fleshed sweet potato (about 14 ounces), peeled and cut into 2 inch-thick slices
Dash of salt
2 plum tomatoes, cut into ½-inch cubes
1 green onion (both white and green parts), coarsely chopped
Garnish: Toasted chopped walnuts
To make the vinaigrette, whisk together all of the ingredients, except the parsley, in a small bowl; add the parsley.
To make the salad, cover the sweet potato slices with water in a small saucepan; add a dash of salt. Cover the pan and bring the water to a boil over high heat. Reduce the heat to medium-high and cook until the potato slices are fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. Cut the potato into 1-inch chunks.
Toss the potato, plum tomatoes, and green onion in a medium bowl. Whisk the vinaigrette; add it to the salad and toss again. Taste and adjust the seasoning.
Use a slotted spoon to strain the salad for serving. Garnish each serving with walnuts.
YIELD: 4 servings
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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