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sweet potato and poblano salad with honey and rosemary

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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Ingredients

  • Recipes & Menus / Recipes
  • Recipes & Menus / Recipes

Preparation

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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sweet potato and poblano salad with honey and rosemary recipe

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