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Roasted sweet potato and feta salad from Leite's Culinaria by P. Allen Smith

  • feta cheese
  • honey
  • Dijon mustard
  • red onions
  • sweet potatoes
  • red wine vinegar
  • black peppercorns
  • olive oil
  • baby spinach

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Notes about this recipe

  • consortiumlibrary on April 04, 2017

    Tangy vinaigrette, tender roasted onions, oven-caramelized sweet potatoes, and bitter greens make a nuanced dinner salad. Sweet potato hater really enjoyed this I'll make it again. Instead of spinach, I used commercial Red Dandelions (chicory), Belgian endive, spring onions, and green garlic, all thinly sliced. Because it was languishing in the refrigerator, I added a roasted beet; it was nice but not necessary. Cheese and mustardy vinaigrette (there'll be leftovers) are essential. We had as filling main course salad and served it with crusty bread. Update: 3 days later, used leftovers to fill rustic galette. The greens were still good, but completely wilted. Stirred in egg and 1/4 c panko. Made a topping with grated French tomme, panko, Aleppo pepper, black pepper, and a pinch of salt. Roll out galette dough, fill, and bake at 375F for 30-40 minutes. We loved the original salad, but the galette was better.

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