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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditional West African meals are not served in courses. Some families, like my friends the Komaclos, borrow a French custom and start meals with a plate of crudités-crisp vegetables that add color to the meal. The dipping sauce, similar to Thousand Island dressing, combines light mayonnaise and cocktail sauce. Ingredients:
1 cup (3/4-inch) cubed peeled yukon gold potato |
1 cup (3/4-inch) cubed peeled sweet potato |
4 cups water |
1 cup cauliflower florets |
1 cup broccoli florets |
4 medium carrots, peeled |
3 small beets (about 8 ounces) |
10 bibb lettuce leaves |
10 small red cabbage leaves |
1 tablespoon chopped fresh thyme |
2 tablespoons fresh lemon juice |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/8 teaspoon sugar |
1/8 teaspoon freshly ground black pepper |
2 teaspoons extravirgin olive oil |
2 dried habanero chiles |
1/2 cup prepared cocktail sauce |
1/4 cup light mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
dash of 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. 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. Using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. Add carrot to potato mixture, tossing gently to combine. 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.
2. 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.
3. 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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