Benin Style Vegetable Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Traditional Benin meals are not served in courses. Some families borrow a French custom and start meals with a plate of crudités-to add color to the meal. This recipe reflects this tradition. Ingredients:
1 cup yukon gold potato, 3/4-inch cubed and peeled |
1 cup sweet potato, 3/4-inch cubed and peeled |
4 cups water |
1 cup cauliflower floret |
1 cup broccoli floret |
4 medium carrots, peeled |
3 small beets |
10 bibb lettuce |
10 small red cabbage leaves |
1 tablespoon fresh thyme, chopped |
2 tablespoons fresh lemon juice |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/8 teaspoon sugar |
1/8 teaspoon fresh ground black pepper |
2 teaspoons extra virgin olive oil |
2 dried habanero chiles |
1/2 cup prepared seafood cocktail sauce |
1/4 cup light mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground ginger |
Directions:
1. To prepare salad, place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; rinse with cold water. Drain. Place potatoes in a large bowl.
2. Bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. Cook 1 minute or until crisp-tender. Drain; rinse with cold water. Drain. Add cauliflower mixture to potatoes.
3. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine.
4. Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Drain; rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices. Arrange lettuce and cabbage leaves alternately on a large platter.
5. To prepare vinaigrette, combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. Add oil, stirring well to combine; drizzle vinaigrette over lettuce. Spoon potato mixture over lettuce; top with beets.
6. To prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. Place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). Add cocktail sauce and remaining ingredients, stirring well to combine. Serve with vegetables.
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