Sweet Potato & Scallion Salad

25 08 2010

The name of this blog originally intended to be Liminal Plates, playing around with the idea that I am in a very liminal space right now, somewhere between college and the “real world”, not really sure where to head. Well, I am still there. There’s a lyric in a Why? song that reads, “What should these earnest hands be holding?” And I find myself asking that a lot of the time. A camera, a spatula, a guitar, a pen. My passions flood me, but ultimately divide my time, leaving me feeling like I’m clutching a buoy for support in this here real world. So who knows where I’ll go. In the meantime, I’ve made sweet potatoes. Try it out. If I made this again, I would half the amount of liquid in the dressing because the veggies are drowning in it (pardon my nautical theme-age). But it’s still delicious.

Sweet Potato & Scallion Salad
Adapted from Bobby Flay

4 large sweet potatoes, par-cooked & cut into 1/2-inch slices
8 scallions
1/2 red onion, sliced into moons
1 avocado, cut into chunks
3/4 cup olive oil, divided
2 tbs. Dijon mustard
1/2 cup cider vinegar (I’d cut this in half)
1/4 cup balsamic vinegar
2 tsps. honey (I used agave nectar. Any sweetener will suffice)
Salt and freshly ground pepper
1/4 cup coarsley chopped flat-leaf parsley

Preheat grill to high. (Note: I used my oven’s broiler because it was pouring outside). Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3-4 minutes on each side, or until tender. Grill scallions until softened and marked.
In a large bowl, whisk together the 1/2 cup olive oil (or less), mustard, vinegars, and honey. Season with salt and pepper. Add potatoes, scallions, red onion, avocado and parsley. Toss until everything is well coated.




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