The color contrast in this dish is beautiful - the deep warm orange of the sweet potato, the squeaky clean white of the feta, and the variations of green and purple in the baby romaine leaves. A virtuous dish if you will, easier to make than is visually pleasing. Chunks of sweet potato tossed in brown sugar, brown butter, thyme and sage. Then roasted until tender and carmelized onion. At this point you can pretty much assemble the salad as you see fit. Maybe some arugula and parmesan. Or spinach and blue cheese. Or just a big bowl of the roasted sweet potato itself.
**I completely forgot to mention the romesco pulling this dish together. I always defer to Suzanne Goin's recipe which calls for ancho chilies. It nutty and smoky with a healthy dose of deep chili flavor rounded out by roma tomatoes, lemon juice and olive oil. Truly delicious and a must-add for any dish! Thanks Grant for noticing those brown dollops!
7 comments:
You have the best taste. I just love every single thing you make and want to eat all of it. I have a question though. There seems to be something else in the picture that isn't mentioned in the description. What are that sort of brownish dallops on and among the sweet potatoes and feta?
hi grant,
you're so sweet! :) honestly, i always want to eat your food too and i'm glad you're back from london and posting again.
the brown stuff in the pic is romesco - totally forgot about that! this dish is a variation on s.goin's sweet potato recipe, who i know we both love.
You forgot the romesco?
I'll take a serving please!
for you dex i'll even add bacon to the mix! ;]
oh my, what a gorgeous dish!!! we had something similar at lucques the other night but w/ roasted kabocha and shaved manchego...it was ingenious!
i love sweet potato fries
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