sweet potato and poblano salad with honey and rosemary

Recipes & Menus / Recipes Sweet Potato and Poblano Salad with Honey and Rosemary 8 servings By Fred Thompson Photograph by Elinor Carucci July 2009 Ingredients 2 tablespoons honey 1 1/2 tablespoons white wine vinegar 1 tablespoon chopped fresh rosemary 1 tablespoon minced shallot (about 1 small) 2 teaspoons Dijon mustard Dash of Worcestershire sauce 1/4 cup olive oil 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise Canola oil or vegetable oil (for brushing) 2 fresh poblano chiles (about 8 ounces total),* seeded, diced 1/4 cup green onions, thinly sliced diagonally (about 2) 1/4 cup chopped fresh Italian parsley *Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets. Preparation Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day. Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Test-Kitchen Tip Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad. Read More http://www.bonappetit.com/recipes/2009/07/sweet_potato_and_poblano_salad_with_honey_and_rosemary#ixzz0ynbJkD7T

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  1. Recipes & Menus / Recipes
  2. Sweet Potato and Poblano Salad with Honey and Rosemary
  3. 8 servings
  4. By Fred Thompson

  5. Photograph by Elinor Carucci

  6. July 2009

  7. Ingredients
  8. 2 tablespoons honey
  9. 1 1/2 tablespoons white wine vinegar
  10. 1 tablespoon chopped fresh rosemary
  11. 1 tablespoon minced shallot (about 1 small)
  12. 2 teaspoons Dijon mustard
  13. Dash of Worcestershire sauce
  14. 1/4 cup olive oil
  15. 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
  16. Canola oil or vegetable oil (for brushing)
  17. 2 fresh poblano chiles (about 8 ounces total),* seeded, diced
  18. 1/4 cup green onions, thinly sliced diagonally (about 2)
  19. 1/4 cup chopped fresh Italian parsley
  20. *Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.
  21. Preparation
  22. Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
  23. Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
  24. Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
  25. Test-Kitchen Tip
  26. Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad.


  27. Read More http://www.bonappetit.com/recipes/2009/07/sweet_potato_and_poblano_salad_with_honey_and_rosemary#ixzz0ynbJkD7T
June 2011

This recipe is a personal recipe added by garlicuser and has not been tested or endorsed by MyRecipes.

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