8c0816c79c8221b3cb9dfa08c68d052d-300x425-5837312 8c0816c79c8221b3cb9dfa08c68d052d-2831118

  • 3-4 long skinny sweet potatoes (about 1 1/2 pounds)
  • 1 medium sized red onion, thinly sliced
  • Salad greens
  • For the dressing:
  • 1/4 cup rice wine vinegar
  • 2 tablespoons of sugar
  • Salt and freshly ground pepper to taste
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons of minced fresh tarragon
  1. Microwave or blanch the potatoes for 4 to 5 minutes, the potatoes should be soft, but still undercooked.
  2. When the potatoes are cool enough to handle, peel and slice them into 1/2 inch slices.
  3. On a very hot grill or grill pan, finish cooking the potatoes, a well oiled grill helps prevent sticking.
  4. Remove the grilled potato slices to a serving platter lined with salad greens.
  5. Grill the onion slices and arrange them over the potato slices.
  6. Drizzle with the dressing.
  7. Fro the dressing:
  8. Dissolve the sugar, salt, and pepper in the vinegar.
  9. Whisk in the oilve oil and tarragon.

Original Recipe & Photo Licensed Under CC BY-SA 3.0