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

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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