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.

2 comments:

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.