Last minute blog post. This warm salad was just too fabulous not share. It only takes about 12 minutes to make and was the perfect healthy side with our store bought roast chicken and green salad. This will serve 4-6 people and is awesome the next day.
- 3 Large Sweet Potatos
- 1 Fennel
- 1/2 Cup EVOO
- 1/3 Cup Champage Vinegar
- 4 Green Onions
- 4 Tablespoons Chive
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Tablespoon Butter
- 3 Garlic Cloves
Fill a large double boiler half way with water and two tablespoons of salt, bring water to boil. Cut sweet potato into roughly 1" squares and add to the double boiler. Cook for about 7 minutes or until fork tender; don't let them get mushy!
Peel garlic, place the flat end of your knife over the garlic and smash with the palm of your hand. You want to break open the garlic but not make small pieces so you can remove it easily. In a small sauce pan, heat over medium heat add butter and garlic. Once butter melts, remove from heat and let stand for about 5 minutes.
In a mason jar, add olive oil, vinegar, green onion, chive, salt and pepper. Remove garlic chunks from butter and pour butter into the mason jar. Cover and shake well. Put in the fridge until the potatoes are ready.
Once potatos are done, remove from water and allow to drain for a few minutes. Meanwhile, cut the top off the fennel and cut the bulb in half lengthwise. Then slice each piece thinly.
Assembly: in a large bowl, add potato and fennel then pour entire contents of the mason jar over and toss lightly.
This is what the entire dinner looked like. Roast Chicken from the store and a quick Kale-Arugula Salad with Grapefruit Slices, Walnuts and Gouda.