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Sweet Potato and Poblano Salad with Honey and Rosemary

Sweet Potato and Poblano Salad with Honey and Rosemary
Photo by Elinor Carucci

Ingredients

  • ¼ cup green onions
  • 2 teaspoons Dijon mustard
  • 2 ½ pounds red-skinned sweet potatoes (yams)
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh rosemary
  • Canola oil or vegetable oil (for brushing)
  • Dash of Worcestershire sauce
  • + 5 more ingredients
    • 1 ½ tablespoons white wine vinegar
    • 2 tablespoons honey
    • ¼ cup fresh Italian parsley
    • 2 fresh poblano chiles*
    • ¼ cup olive oil

Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 da...

View full recipe at Epicurious

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