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Dressing
- 2 shallots, minced
- 8 cloves of garlic
- 1 tablespoon raspberry vinegar
- 1 tablespoon Dijon mustard
- 1 cup fresh spinach, minced
- 1/4 cup fresh basil leaves, minced
- 1/4 cup fresh mint leaves, minced
- 1/4 cup vegetable oil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon hot water
Salad
- 2 sweet potatoes, peeled and diced into 1/4-inch pieces
- 10 (1 1/2-inch) new potatoes, sliced
- 1 teaspoon freshly cracked pepper
- 1 bunch watercress, stemmed
- 1/2 cup halved green or red seedless grapes
- 1/2 pint fresh raspberries
Instructions
To prepare the dressing, combine the shallots, garlic,
vinegar, mustard, spinach, basil, and mint in the bowl of
a food processor. With the motor running on low speed, slowly
add the oils, then the salt and hot water. The dressing
will be bright green and should have the consistency of
a sauce.
To prepare the salad, bring water to a boil
in two separate pots and boil the sweet potatoes and the
new potatoes separately until fork-tender, about 10 minutes.
Drain the potatoes and combine them in a bowl. Toss with
1/4 cup of the dressing and the pepper, cover, and refrigerate
for at least 2 hours and no longer than 12. Before serving,
remove the potatoes from the refrigerator and let them come
to room temperature. To serve, place a bed of watercress
on each salad plate, top with the potatoes, and drizzle
with the rest of the dressing. Sprinkle the grapes with
raspberries on top. Serve at room temperature.
Click below to go to the book:
Savoring
Savannah: Feasts from the Low Country
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