Thursday, July 30, 2009

Grilled Sweet Potato and Red Onion Salad
3 to 4 long skinny sweet potatoes (about 1 1/2 pounds)
1 medium sized red onion thinly sliced
For the dressing:
1/4 cup rice wine vinegar
2 Tablespoons of sugar
Salt and freshly ground pepper to taste
3/4 cup extra virgin olive oil
2 tablespoons of minced fresh tarragon
Microwave or blanch the sweet potatoes for about 5 minutes, they should be soft but slightly undercooked. When they are cool enough to handle, peel and slice them into 1/2 inch slices.
Get your grill pan or grill very hot and finish cooking the potatoes, a well oiled grill helps prevent sticking.
Remove the grilled potato slices to a serving platter lined with greens and grill the onion slices.
Arrange the onion slices over the potato slices and drizzle with the dressing.

For the dressing:

Dissolve the sugar, salt and pepper in the rice wine vinegar, whisk in the oilve oil and fresh tarragon.


The Duo Dishes said...

Oh yum. Love those grill marks. Perfect!

Willam said...

what's up my culinary brother,see your still doing the dam thing.