Grilled Green Onion & Sweet Potato Salad with Warm Chèvre
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5
2 reviews
Excellent
Grilled Green Onion & Sweet Potato Salad with Warm Chèvre
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Creamy, smoky sweet potatoes, charred green onions and tangy goat cheese make up this irresistible grilled salad. It's a summer side that goes with everything from fish to steak and works well as a do-ahead dish. Adapted from Canadian Living.
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Ingredients
- 1 Tablespoon sherry vinegar
- 1 1/2 teaspoons grainy mustard
- 1/2 teaspoon pure maple syrup
- 1/4 teaspoon salt fine sea salt
- 1 dash black pepper freshly ground
- 1/4 cup extra virgin olive oil
- 3 sweet potato about 2 1/2 lbs, large
- 6 spring onions red or green
- 4 - 6 green garlic scapes optional
- 2 teaspoons extra virgin olive oil for brushing garlic scapes
- 1/4 cup goat cheese goat cheese, crumbled (chèvre
Instructions
- In a small bowl, whisk together the vinegar, mustard, maple syrup, salt and pepper. Slowly drizzle in 1/4 cup of olive oil, whisking to emulsify the dressing. Transfer to a small jar and cover with a lid. Store on the counter if you are using the same day or hold in the refrigerator for up to 5 days.
- Preheat a charcoal grill (or gas in a pinch) to 400F. Use a grill brush on the grate to make sure it is clean.
- Prick sweet potatoes all over with a fork. Place, one at a time, in the middle of a microwave. Microwave on HIGH for 2-3 minutes, turning once with tongs, until they are soft but not mushy. Time will vary slightly depending on the size of the sweet potatoes.
- Let potatoes cool slightly, then transfer them to a cutting board and slice into 1/2-inch rounds. Transfer the sweet potatoes to the grill over direct heat and cook for 1-2 minutes per side. This will give you beautiful grill marks and a bit of caramelization. Move the sweet potato to indirect heat and close the lid. Cook for 5-10 minutes, or until the centers are soft.
- Meanwhile, brush the spring onions and garlic scapes (if using) with 2 teaspoons of olive oil. Place on the grill over direct heat and grill, turning often, until wilted and slightly charred. Transfer to a cutting board; trim and cut into 2-inch lengths.
- Arrange the grilled sweet potatoes in a serving dish. Sprinkle charred green onions and scapes on the top. Sprinkle everything with the crumbled chèvre. Shake the maple-mustard dressing and then drizzle every bit over the top. Serve warm.
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Overall Rating
5
2 reviews
Excellent
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