My brother was just on the phone telling me I had hardly any savory recipes. This is for you, Joe.It rained almost everyday last week. We even got snow on the mountains.Those are the kinds of days I want to eat a skillet cookie for dinner. Or a big bowl of chili covered in melted cheddar, like this one my friend Shaina made. Those are the kinds of days I want something to warm me to the bone.I think this salad accomplished just that.

Sweet Potatoes And Brussels Sprouts On Wilted Greens

  • 1 sweet potato, pierced with a fork
  • 3 tablespoons hazelnuts, roughly chopped
  • 2 teaspoons olive oil
  • 1 shallot, finely chopped
  • 1/2 pound fresh Brussels sprouts, trimmed, and sliced in half
  • 2 tablespoons apple cider
  • 3 tablespoons chicken stock
  • salad greens
  • warm maple vinaigrette, recipe follows

1. Place the sweet potato on the center rack of the oven. Turn the heat to 400 degrees, and roast for about an hour (you can place a pan or foil underneath the potato to protect the oven from dripping juices), or until the skin separates from the flesh and the potato caramelizes. Allow to cool slightly. Cut in large cubes.

2. Toast hazelnuts in a small skillet over medium heat. Toss until golden brown. Do not burn.

3. Heat the olive oil in a large skillet and cook shallots over medium-low heat, until starting to tenderize. Place Brussels sprouts in the pan, cut sides down, and raise heat to medium. Allow to sear until starting to turn golden brown, and the leaves start to turn bright green. Pour in the cider and stock, and season with salt and pepper. Add sweet potato pieces to the Brussels sprouts. Toss to heat through. Pour over greens; garnish with hazelnuts, and serve with warm vinaigrette.

Warm maple vinaigrette

  • 2 teaspoons grainy mustard
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • salt and pepper to taste
  • 3 tablespoons olive oil, or walnut oil

In a small skillet set over medium-low heat, combine mustard, vinegar, maple syrup, and a pinch of salt and pepper. Heat until just bubbling. Pour into a glass jar with the oil, cover with a tight lid, and shake until combined.

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