Plantain, sweet potato, and mesclun salad

4 servings

Ingredients

Quantity Ingredient
2 Orange sweet potatoes
(8-10 oz ea)
1 Ripe plantain
4 cups Mesclun (mixed baby greens)
Washed and dried
6 tablespoons Sauce Chien
(see pg 49)
Fresh ground black pepper

Directions

Preheat the oven to 400 F.

Prick the sweet potatoes and plantain in a few spots with a fork.

Place the vegetables on a baking sheet and roast for 1 hour or until tender. (Alternately, you can steam the vegetables until tender, about 15 min.) Transfer the vegetables to a plate to cool. Peel the sweet potatoes and plantain and cut each crosswise into ¼-inch slices.

Arrange the sweet potato and plantain slices in a circle around the outer edge of four salad plates, overlapping sweet potato and plantain to create a colorful border.

In a mixing bowl gently toss the mesclun with 3 tbs Sauce Chien.

Mound the mesclun in the center of each plate. Drizzle the remaining sauce over the sweet potato and plantain. Sprinkle the salads with freshly ground black p and serve at once.

The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 50

Submitted By DIANE LAZARUS On 12-13-95

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