Sweet Potato and Pecan Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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For all sweet potato lovers, a flavoursome salad combining the sweet potato and pecans with bean sprouts and a range of salad greens: celery, celeric, spring onions and endive. The 'cooking time' includes about 25 minutes cooling time. Adapted from Potatoes and Vegetables by Parragon Publishing. Ingredients:
1 lb sweet potato, diced |
2 celery ribs, sliced |
1 celery root, grated (celeric) |
2 spring onions, sliced |
1 cup bean sprouts |
1/2 cup pecans, chopped |
2 heads endive, separated |
1 teaspoon lemon juice |
3 fresh thyme sprigs, to garnish |
4 tablespoons olive oil |
1 tablespoon garlic-flavored red wine vinegar |
1 teaspoon light-brown sugar |
2 tablespoons fresh thyme |
Directions:
1. Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
2. Drain thoroughly, transfer to a bowl and allow to cool.
3. Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
4. Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
5. Spoon the potato and salad greens mixture onto the endive leaves.
6. In a small bowl, beat the dressing ingredients together.
7. Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
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