Food & Drink

Sweet potato, plaintain and mesclun salad

Sweet potato, plaintain and mesclun salad with chili-herb sauce

2 cloves garlic, minced

1/2 teaspoon salt

1/2 to 1 scotch bonnet chili, seeded, minced

1 shallot, minced

2 finely chopped tablespoons each: fresh chives, cilantro, flat-leaf parsley

1/2 teaspoon chopped fresh thyme

Juice of 2 limes

Freshly ground pepper

1/4 cup extra-virgin olive oil

3 to 4 tablespoons boiling water

Salad:

2 long, slender sweet potatoes

1 ripe plaintain

4 cups mesclun (mixed baby greens)

Freshly ground pepper

Makes 4 servings.

For the sauce, mash the garlic and salt to a smooth paste in a medium bowl; whisk in chili, shallot, chives, cilantro, parsley, thyme, lime juice and pepper to taste. Whisk in the oil in a thin stream. Add boiling water as needed to make a pourable sauce. Adjust seasonings. Let stand 1 hour.

Meanwhile, heat oven to 400 degrees. Prick the sweet potatoes and plaintain with a fork; place on a baking sheet.

Roast until tender, about 1 hour; cool. Peel; cut crosswise into 1/4-inch slices.

Arrange potato and plantain slices overlapping in a circle around the outer edge of four salad plates. Place the mesclun in a bowl; toss with 3 tablespoons of the sauce.

Mound mesclun in the center of each plate. Drizzle mesclun, potatoes and plantains with sauce to taste. Sprinkle with pepper.

Nutritional information per serving: 254 calories, 46 percent of calories from fat, 14 g fat, 2 g saturated fat, no cholesterol, 34 g carbohydrates, 3 g protein, 336 mg sodium, 5 g fiber.

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