Moroccan Sweet Potato Salad
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| Sun, 01-06-2008 - 8:39pm |
Thought I'd share a little taste from Berkeley, for my friends on the net.
From "The Art of Simple Food", by Alice Waters
Moroccan Sweet Potato Salad
Peel: 2 sweet potatoes (about 1 pound)
Cut into large cubes and toss with:
Olive Oil
Salt
Spread out in lined baking sheet and roast until tender in a 375 degree oven. When done, remove from oven and let cool. Meanwhile, prepare a marinade. Whisk together:
A pinch of saffron threads
½ teaspoon grated fresh ginger
A pinch of ground cumin
1 teaspoon paprika
Salt
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Stir in:
2 tablespoons chopped cilantro leaves and stems
1 tablespoon chopped parsley leaves
Spoon the marinade over the lukewarm sweet potatoes and let sit for 30 minutes, stirring now and then. Taste for seasoning and adjust as needed. Serve at room temperature.
Variations:
∙ Add 1 tablespoon coarsely chopped olives
∙ Add the zest of ½ lemon to the marinade

