I never know where a recipe will come from. Some days it is a trip to the market. Other days, it is just thinking about food and flavor. Sometimes, my job pushes me to think outside the box and come up with Amuse-bouche, the one bite wonder that represents the chef and the restaurant.
This little gem came from one of those days when I had enough left over ingredients from Sunday Brunch to create this amazing flavor packed salad. I hope you enjoy it.
- 2 Sweet Potatoes cut into 1/2 inch cubes
- 1 tbsp Olive Oil
- 1 bulb fennel thinly sliced
- 1/2 Red Onion, thinly sliced
- 2 tbsp Cilantro chopped
- 2 tbsp Mint chopped
- 3 tbsp Curry powder
- 2 tbsp Olive oil
- 1 tbsp lemon juice, fresh
- Salt to taste
- 1-2 tsp Black Pepper
- Peel and cube the sweet potatoes. Toss in olive oil and lay out on a baking sheet. Roast in a 400 degree oven for 12-15 minutes, until the sweet potatoes are soft, but not mushy.
- Cool down the sweet potatoes and set aside.
- Julienne the fennel and red onion, as thin as you can. If you have a Japanese mandoline, they make fast work of this task. If not, use a very sharp knife to get as thin as you can.
- Fine chop the cilantro and mint.
- In a large bowl, mix the sweet potatoes, fennel, red onion, cilantro, mint, curry powder, olive oil, lemon juice, and salt and pepper.
- Taste and adjust seasoning accordingly.
- Serve for lunch with soups, or wraps. It makes a great snack too.