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Grilled Sweet Potato and Scallion Salad by

*Par-cook the potato slices, placing in a large skillet or pot and covering just barely with water. Bring water to a boil then turn down to low and simmer until able to be pierced with a fork, but not cooked all the way through. **Original recipe called for twice the amounts of the dressing ingredients, but after making this two times I have found that it makes an excess amount of dressing for this salad. If you are concerned about not having enough, you can double the ingredients above and just add the dressing slowly to the recipe. If you have dressing left over, it would serve well on a salad.

Ingredients

4 large sweet potatoes, cut into 1/2-inch slices and then par-cooked*
8 scallions
1/4 cup coarsely chopped flat-leaf parsley
1/2 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 tablespoon mustard seeds (can omit if Dijon is whole grain)
1/4 cup cider vinegar
2 tbsp balsamic vinegar
1-2 tbsp maple syrup, to taste
Salt and freshly ground pepper


Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe.html?oc=linkback

Instructions

1. 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.

2. In a large bowl, whisk together 1/4 cup olive oil, the mustard, vinegars, and maple syrup. 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.

Original recipe: http://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe.html**

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