Happy Post-Thanksgiving Coma! A friend asked for this recipe, so I'm sharing it here. I made it up (and got a bit of grief about it too...sweet potatoes and fennel together??) so the measurements aren't exact. Happy to say, it's yummy. It's also simple to make and healthy. Enjoy.
Salad
* 2 peeled & diced sweet potatoes or yams (I used jewel yams.)
* 1 fennel bulb, sliced
* 2 cloves peeled garlic (optional)
* 1/2 cup roasted or toasted nuts (optional) ... hazelnuts would be good
* washed and dried greens of your choice...rocket, arugula, baby kale (optional)
Dressing
* Juice of one or two lemons
* olive oil
* salt & pepper
* creme fraiche or plain yogurt (optional)
Toss sweet potatoes, fennel and garlic (if you're using that) in olive oil and salt & pepper. Spread out evenly on a baking sheet and roast at 400 degrees until tender (approx 30 mins.). Stir it every once in a while.
While the vegetables are cooking, make a basic lemon & olive oil dressing. Put the lemon juice in a small bowl and whisk in olive oil to emulsify (I usually do two parts olive oil to one part acid). Add salt & pepper to taste. If you want to make a slightly creamier dressing, add a tsp of creme fraiche or plain yogurt. It just gives a little body to the dressing.
When the veggies are done, let them cool. If you have time, you can even refrigerate them so they firm up a little bit more. Put them in a large bowl with the greens if you are using those. You can choose to keep the garlic or not. This is the point at which you'd put in the nuts if you want. Toss it all in the dressing and serve. That's it!
