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

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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