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Grilled Sweet Potato and Scallion Salad

July 8, 2009

grilled-sweet-potato-salad Is it tough to keep up with a food blog in the summer or is it just me?  Canadian summers are short and sweet (I can’t believe it’s July already!) so I endeavour to make the most of it when I can.  And as much as I’ve been loving this whole learning how to cook thing, it’s really fallen by the wayside over the last few weeks in favor of creating super easy summer dinners.  Usually, this means barbecued jerk chicken (I’ve been waiting since March to use the BEST authentic Jamaican Jerk sauce EVER! on the outdoor grill) and a salad of whatever is fresh and local (mmm radishes! something else I can’t get enough of).  Fresh, healthy and delicious….but not much to blog about, right?.

So, I gave myself a little kick in the pants this week and decided to try something new using sweet potatoes and the barbecue.

This recipe is from The Food Network .

Note: make sure you par-cook the potatoes long enough (fork tender) before grilling.  I made the mistake of taking them off the stove a bit too early and although tasty, they weren’t quite tender enough.

Ingredients

  • 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
  • 8 scallions
  • 3/4 cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped flat-leaf parsley

Directions

Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.

In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

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