Plantain, sweet potato, and mesclun salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Orange sweet potatoes | |
| (8-10 oz ea) | ||
| 1 | Ripe plantain | |
| 4 | cups | Mesclun (mixed baby greens) |
| Washed and dried | ||
| 6 | tablespoons | Sauce Chien |
| (see pg 49) | ||
| Fresh ground black pepper | ||
Directions
Preheat the oven to 400 F.
Prick the sweet potatoes and plantain in a few spots with a fork.
Place the vegetables on a baking sheet and roast for 1 hour or until tender. (Alternately, you can steam the vegetables until tender, about 15 min.) Transfer the vegetables to a plate to cool. Peel the sweet potatoes and plantain and cut each crosswise into ¼-inch slices.
Arrange the sweet potato and plantain slices in a circle around the outer edge of four salad plates, overlapping sweet potato and plantain to create a colorful border.
In a mixing bowl gently toss the mesclun with 3 tbs Sauce Chien.
Mound the mesclun in the center of each plate. Drizzle the remaining sauce over the sweet potato and plantain. Sprinkle the salads with freshly ground black p and serve at once.
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 50
Submitted By DIANE LAZARUS On 12-13-95