SALAD WITH CILANTRO VINAIGRETTE
Latin American inspired flavors - cumin, cilantro and spice from chili and black pepper make this dressing perfect for just about any salad.
Ingredients
| 3 sweet potatoes cut into cubes |
|---|
| ¼ cup olive oil |
| 3 tbs cumin seeds |
| 1 tbs kosher salt |
| 1 tbs cracked black pepper |
| ½ head Napa cabbage chopped into bite size pieces |
| ½ bunch (5 leaves) kale chopped into bite size pieces |
| 5 radishes julienned |
| 15 cherry tomatoes chopped in 1/2 |
| Cilantro Vinaigrette |
|---|
| 2 generous cups of cilantro |
| ½ cup olive oil |
| 2 tbs white vinegar |
| 4 cloves garlic |
| 1 tsp kosher salt |
| ½ tsp chili flakes |
| ¼ cup water |
Instructions
Prepare and cook sweet potato
- Preheat oven to 400oF
- Wash sweet potatoes (peel if you like, but we keep skin on), cut into about ¾ inch cubes and place on a cookie sheet or roasting pan.
- Add olive oil, cumin seeds, salt and pepper and mx together so that sweet potato cubes are covered in oil, seeds and salt and pepper.
- Bake in a in the preheated oven until the sweet potatoes are soft and lightly browned. When cooked, remove from oven and let them cool.
Make Cilantro Vinaigrette
- Place all the ingredients into a blender and blend well.
Prepare salad
- Prepare vegetables for the salad and place in large bowl.
- When sweet potatoes are cool, add to the salad.
Assemble the salad
- Add generous amount of dressing to salad and combine. Just use enough dressing to coat all the vegetables, no need for the salad to ‘swim’ in the dressing.
