Friday, May 11, 2012

Sweet Potato and Tomato Salad with Caper Vinaigrette


This is my new favorite salad. It's adapted from a recipe for roasted vegetables in my new favorite cookbook, Yotam Ottolenghi's Plenty. I like the crunch of cool romaine tossed with the warm veggies. The combination of sweet potatoes and tomatoes is hearty and filling, but the caper dressing really makes it fabulous.

1 lb. sweet potatoes
A few cloves of garlic
Olive oil
Salt
A few handfuls of cherry tomatoes
2 T. capers
Juice of one lemon
Black pepper
Several leaves of romaine lettuce

Preheat the oven to 400F. Scrub the sweet potatoes and cut into ~1 inch chunks. Toss with whole garlic cloves, garlic and salt. Spread in a single layer on a baking pan and roast ~20 minutes, until tender and slightly browned. Slice the tomatoes in half and toss with the sweet potatoes to coat with oil. Roast about 10 minutes longer. Mix capers, lemon juice with about 3 tablespoons olive oil and season with salt and pepper. Mash garlic cloves and mix into the dressing. Tear romaine leaves into bite size chunks. Toss warm vegetables with dressing. Pile them on a bed of romaine or just toss it all together. Serves 2.
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