The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done!
This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.
Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
- 4 cups peeled and grated sweet potatoes (yams)
- 2 tart green apples (Granny Smith or Pippin), peeled, cored and chopped
- 1/2 cup dried red currants
- 1/2 cup pecan pieces, toasted
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely minced
- Salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
YIELD: 6-8 servings.
creole and cajun recipe page | the gumbo pages
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Chuck Taggart email chuck (at) gumbopages (dot) com