Sweet Potato Salad With Garlic Bread And Frisee Food

SWEET POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.
• Combine dressing ingredients in a large bowl and mix well.
• Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

THE BEST SWEET POTATO POTATO SALAD

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

SWEET POTATO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
• When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.

SWEET POTATO SALAD

Steps:

• Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly.
• In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.

NEW POTATO & FRISéE SALAD

Steps:

• Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
• Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
• Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
• Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.

SWEET POTATO SALAD WITH GARLIC BREAD AND FRISEE

Steps:

• Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two (6x6 inch) squares of Reynolds Wrap® Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head. Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.
• Line two baking sheets with Reynolds Wrap® Aluminum Foil. Arrange the sweet potato wedges on one baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.
• Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown.
• Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.

SWEET POTATO, SPRING ONION & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
• Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.