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Thursday, July 12, 2012

Grilled Sweet Potato and Green Onion Salad

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 Who is getting excited for the Olympics? I've been anxiously awaiting the start of the 2012 Olympic Games. I've been a fan of the Olympics for as long as I can remember. In fact, I have vivid memories of acting out an ice skating competition with my sister and our babysitter. We skated around the family room, spinning and jumping to my parents' cds before standing on the coffee table to receive our medals. Then in fifth grade, I helped coordinate the "5th Grade Olympics", a field day of sorts, complete with an Olympic torch that I ran through the gym holding, proudly sporting my soccer uniform. This year, I think I'll leave all true talent to the Olympian athletes and instead stick to what I'm good at: cooking and eating!

Even the most beginner cook can handle this recipe, sent to me by a reader who recognized my love for sweet potatoes. This is a simple side dish, but  I liked that it was significantly more exciting than my usual sweet potato dish: slices or wedges roasted in a little olive oil, salt, and pepper. The grill adds an extra element of flavor, and the vinaigrette they're tossed in take it over the top. Our potatoes took longer to soften than the recipe stated, so I recommend cutting them more thinly than a half inch if you don't want to be grilling forever.

Are you excited for the Olympics? Any favorite Olympic memories from your childhood?

One Year Ago: White Bean and Sage Patties with Roasted Tomato Sauce
Two Years Ago: Italian Restaurant Salad

Grilled Sweet Potato and Green Onion Salad
from Bobby Flay's Boy Meets Grill

-4 medium sweet potatoes (1 lb each), peeled and cut into 1/2-inch slices [note-I would cut slightly thinner if possible]
-1 bunch green onions (white bulb and 3 inches of green)
-1/2 cup olive oil, plus extra for brushing vegetables
-1 tbsp Dijon mustard
-1/4 cup cider vinegar
-1/4 cup balsamic vinegar
-1 tbsp honey
-kosher salt & freshly ground pepper
-1/4 cup coarsely chopped flat-leaf parsley

1. Preheat a gas or charcoal grill to medium. Brush the potatoes and green onions with olive oil. Grill the potatoes until tender, 4 minutes on each side [ours took much longer!]. Grill the green onions until softened and marked, 2-3 minutes a side. When cool enough to handle, cut potatoes into 1-inch cubes and finely chop the green onions.
2. In a large bowl, whisk together 1/2 cup olive oil, mustard, vinegars, and honey. Season with salt and pepper. Add the potatoes, green onions, and parsley. Mix well to coat the vegetables with the dressing. Season to taste with additional salt and pepper.