Grilled Sweet Potato and Scallion Salad
- 4 large sweet potatoes
- 8 scallions
- 2/3 cup extra-virgin olive oil
- 2 teaspoons dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Preheat the oven to 375 degrees F. Bake thepotatoes until they can be just piercedwith a knife, about 45 minutes. Cut intolarge chunks.
Preheat a grill to high. Brush the potatoes and scallions with 1/3 cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the scallions until softened and marked,about 1 minute per side. Remove the scallions and potatoes from the grill; cut the scallions into small pieces.
In a large bowl, whisk the remaining 1/3 cup olive oil, the mustard, vinegars and honey; season with salt and pepper. Add the potatoes, scallions and parsley and toss until the potatoes are well coated.
Photograph by Anna Williams
Recipe courtesy of Bobby Flay for Food Network Magazine
Recipe courtesy of Sandra Lee