Sweet Potato and Broccoli Salad
Wow! BrannyBoilsOver looks wrong. I know. Something horrible has gone wrong and the site is just limping along. I’m barely holding on here. There’s this little storm cloud above my head drenching me. Please bear with me.
The day I published my last post, my site crashed, so please go back and visit it! BrannyBoilsOver will be improving in the very near future. I haven’t hired some fancy blog designer or techie blog engineer so this is all being done by myself. Blame me and only me for the crash and burn.
But if I have to take all the blame, I’m going to take all the credit, too, for introducing you to this delicious salad. Throughout this entire ordeal, this very meal kept my eye on the prize. I wouldn’t allow the blog to fail because I needed to share this with you! (okay, that’s way too serious, but I’m trying to be emphatic about how much I liked this recipe). I ate it warm and cold. Both were great.
Marinated Sweet Potatoes and Broccoli (from Moosewood)
3 medium-sized sweet potatoes or yams (1 1/2 to 2 pounds)
1/2 cup walnut oil or extra-virgin olive oil
1 large clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons raspberry vinegar
1 teaspoon salt (or more, to taste)
1 tablespoon dry mustard
1 tablespoon honey
1 bunch (1 1/2 pounds) broccoli–cut into 1-inch pieces and/or small florets
Freshly ground black pepper to taste
Thin slices of green apple
Chopped toasted pecans
Peel the sweet potatoes, cut them in halves or quarters, and dice into chunks. Cook them in a steamer over boiling water while you prepare the marinade. Do not overcook.
In a medium-large bowl, combine the oil, garlic, lemon juice, vinegar, salt, mustard, and honey, and whisk until well-blended.
As soon as the sweet potato slices are tender (but not mushy), add them, still hot, to the marinade. Mix to combine.
Steam the broccoli spears until bright green and just tender. Rinse under cold running water to stop the cook, then drain and dry the broccoli pieces completely. Lay them carefully on top of the salad (If the broccoli comes into contact with the vinegar too soon, its beautiful green color will fade.) Cover tightly, and marinate for several hours. (Chilling is optional. This dish tastes good cold OR at room temperature.)
Within about 15 minutes of serving, mix in the broccoli from the top of the sweet potatoes. Season to taste with black pepper, and serve garnished with thin slices of green apple and chopped, toasted pecans, if desired.