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Second Empire Roasted Sweet Potato and Belgian Endive Salad
Instrucciones
Preheat oven to 400˚F. Lightly coat sweet potatoes with olive oil. Arrange potatoes in single layer on baking tray. Roast 20 minutes or until tender, turning once or twice. Set aside to cool.
In a large mixing bowl whisk together vinegar, lemon juice, honey, salt and pepper. Add parsley, cilantro, mango and shallot. Mix well. Let rest for 10 minutes. Add roasted sweet potatoes, endive and crème fraiche and toss to coat.
Porciones:
Categoría de Receta:
Ensaladas
Tiempo de preparación:
not available
Tiempo de Cocción:
not available
Ingredientes
4 | cups diced sweet potato (about 3 medium) |
2 | Tbsp olive oil |
1/4 | cup rice wine vinegar |
1 | Tbsp fresh lemon juice |
1 | tsp honey |
1 | tsp salt |
1/8 | tsp white pepper |
1/4 | cup chopped parsley |
1/4 | cup chopped cilantro |
1/2 | cup diced ripe mango |
1/4 | cup chopped shallot |
2 | bulbs Belgian endive, julienne |
1 | cup crème fraiche |