Grilled Sweet Potato and Scallion Salad (Bobby Flay) |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Ingredients:
4 large sweet potatoes |
8 scallions |
2/3 cup extra-virgin olive oil |
2 teaspoons dijon mustard |
2 tablespoons apple cider vinegar |
1 tablespoon balsamic vinegar |
1 teaspoon honey |
kosher salt and freshly ground pepper |
1/4 cup roughly chopped fresh parsley |
Directions:
1. Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
2. Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
3. In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.
4. Photograph by Anna Williams
|
|