So this one isn’t a quick, last minute salad. On the other hand, it is simple and a perfect substitute for a traditional potato salad. What’s more, it’s loaded with antioxidants and can be made a day ahead of time.
3 medium-sized sweet potatoes (1 ½ – 2 pounds) ½ c. walnut oil or extra-virgin olive oil
1 large clove garlic, minced 3 Tbsp. fresh lemon juice
2 Tbsp. raspberry vinegar 1 tsp. salt (or more, to taste)
1 Tbsp. dry mustard 1 Tbsp. honey
1 bunch (1 ½ pounds) broccoli – cut into 1-inch pieces and/or small florets
Freshly ground black pepper to taste Garnish with 1 c. chopped toasted pecans
Peel the sweet potatoes, cut them in halves or quarters, and then dice. Cook them in a steamer over boiling water while you prepare the marinade. (Keep your eye on the sweet potatoes, so they don’t 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 potatoes are tender (but not mushy), add them, still hot, to the marinade. Mix gently. Steam the broccoli spears until bright green and just tender. Rinse under cold running water to stop the cooking, then drain and dry the broccoli pieces completely. Lay them carefully on top of the sweet potatoes. 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. (If the broccoli comes into contact with the vinegar too soon, its beautiful green color will fade.) Season to taste with black pepper, and serve garnished with thin slices of green apple and chopped, toasted pecans, if desired. Serves 6.