Sweet Potato and Poblano Salad with Honey and Rosemary

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

Ingredients

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

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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