Grilled Sweet Potato and Scallion Salad
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| Mon, 05-30-2005 - 10:03pm |
Another one I saw Bobby Flay do today that I was drooling over! I'm going to make it this week also, so I will review it then! I don't know if the recipe makes it clear, but I remember him saying he baked the sweet potatoes for about 25 min to par-cook them before slicing and grilling. This just looked gorgeous, with the bright green scallions and the orange sweet pototoes with grill marks on them.
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 (substitute artificial sweetener like Splenda)
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.



This SOUNDS delicious!
Here's a pick:
spring06sig2