Sunday, March 27, 2011

Grilled sweet potato and scallion salad

I wanted to find a light recipe for the sweet potatoes. Here is one from Bobby Flay on the Food Network. I'll be following the reviewers suggestions of less vinegar and less dressing.


  • 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
  • 8 scallions
  • 3/4 cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped flat-leaf parsley


Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.

In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.
 **Good salad. I didn't think grilling (I have a gas grill) made much of a difference to the sweet potatoes- however, if you use a charcoal grill, I'm sure it would. Nice salad. Can't wait to try it on day two.
##It was not all that much better on day two. I won't make it again.

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