SWEET POTATO SALAD
Start with sweet potatoes, which are in season, beautiful and cheap. Peel, cut them into 3/4-inch cubes and roast them with diced red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients.
Add black beans (canned are perfectly acceptable here) to the roasted potatoes along with a chopped red or yellow bell pepper and fresh cilantro, and you have the beginnings of a strikingly beautiful salad. To complete the dish, purée olive oil, garlic, lime juice and fresh jalapeño for a minute in a food processor or blender and you’ll be rewarded with a dressing creamy enough to nicely coat the potatoes and the beans with a perfect combination of citrus and heat.
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