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Grilled Sweet Potato Salad With Spicy Vinaigrette
Recipe By : Cooking Live Show #CL8917
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds medium-size sweet potatoes -- peeled
1/4 cup olive oil
1 teaspoon ground cumin
salt and freshly ground black pepper
4 ears corn -- husked
1 red bell pepper -- seeded and chopped
2 scallions -- chopped
1 cup fresh cilantro leaves -- chopped
1/2 cup seasoned rice wine vinegar -- available in
most
-- supermarkets or
specialty food shops
1 tablespoon canned chipotle chile with adobo sauce
1 tablespoon minced shallot
1 minced garlic clove
1 tablespoon fresh lemon juice
In a large pot cover potatoes with salted cold water by 1 inch and
simmer, covered, until just tender, about 15 to 30 minutes, depending
on size of potatoes. In a colander drain potatoes and cool to warm.
Cut the potatoes crosswise into 1/2-inch-thick slices.
Prepare grill. In a small bowl whisk together the oil, cumin, salt and
pepper. Brush both sides of the potato slices with the oil mixture.
Brush the ears of corn with the remaining oil mixture.
Grill the potato slices for 1 minute per side and transfer to a large
bowl. If necessary, the grilled potato slices can be halved or
quartered into bite-size pieces at this point. Grill the corn for 3 to
4 minutes rotating once a minute and transfer to a plate. When the
corn is cool enough to handle, remove the kernels with a sharp knife.
Add the corn to the potato slices. Add the red bell pepper, scallions
and 1/4 cup cilantro leaves. Do not stir to combine.
In a food processor or blender combine the seasoned rice wine vinegar,
chipotle chile, shallot, garlic, lemon juice and remaining cilantro
leaves and puree until smooth. Season to taste with salt and pepper.
Pour half of the dressing over the vegetables and gently toss to
combine. Add the remaining dressing and carefully stir again. Cover
and let stand for at least 30 minutes to allow flavors to combine.
Yield: 6 servings
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