Sweet Potato & Bean Salad
Ingredients
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8 large sweet potatoes, cut into chunks
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olive oil and salt/pepper
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1 lb. green beans
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1 large shallot
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3 cloves garlic
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1 tablespoon balsamic vinegar
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2 tablespoons champagne vinegar
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8 tablespoons olive oil
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salt and pepper, to taste
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fresh thyme, chopped
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parsley, chopped
Method
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Place cut up potatoes in large bowl and toss with a little olive oil and salt and pepper. Roast potatoes in 375F oven for about 45 minutes or until easily pierced.
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Mix shallot, garlic, vinegars with olive oil drizzled in while whisking. Add s/p and herbs to taste. Set aside.
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Blanch green beans and shock cold in ice water. Drain.
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Mix the vinaigrette gently with warm potatoes and beans serve immediately or at room temperature.
Notes
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SERVINGS: 10
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SOURCE: Apple Charlotte
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