Let's get back in shape – Grilled sweet potato and spinach salad with blood orange and candied ginger vinaigrette
On se refait une petite santé? – Salade de patates douces grillées et pousses d’épinards – vinaigrette d’orange sanguine et gingembre confit
I am not sure where I had this for the first time…maybe in Boston (since I lived there at some point in my life before moving to San Francisco) at a Slovenian’s friend’s house… or maybe not. I know it has something to do with New England, even though has nothing to do with New England’s cuisine in terms of flavors. I love this salad, it’s pungent, fresh, citrusy and has a very unique flavor due to candied ginger. I never had candied ginger other than in Japanese restaurants and served with sushi but it goes perfectly with sweet potatoes, as surprising as it may sound.
I think I tend to deviate more towards a vegan diet still using dairy and eggs (so I guess technically, it’s not vegan). I have not been enjoying eating fish either lately, and I have no idea why this is happening, maybe this has something to do with my horrible allergies and stuffed head. I prepared a beautiful trout dish last night since a friend came over for dinner, and could not enjoy it. Let’s hope this is just temporary, I want to be able to enjoy fish again! In the meantime, let’s go vegan!
What I love about this salad is the contrast in flavors and textures between the warm grilled potatoes and the cold spinach salad. The orange juice in the dressing enhances the natural sweetness of the potato and along with the garlic, really adds a very refreshing sensation at the first bite. This is not French, nor Italian, nor Mediterranean, but it’s really delicious, besides the grilled potato gives a little sweet finish to the dish!
Ingredients for 2
- 1 medium size sweet potato, peeled and sliced
- 1 cup baby spinach
- 2 tbs olive oil
- juice of one blood orange
- 2 tsp rice vinegar
- 1 scallion, chopped
- a few walnut, chopped
- 1 tsp candied ginger, chopped roughly
- salt and pepper
Coat potatoes with some olive oil and vinegar, salt and pepper, then broil in the oven. When one side is golden brown, turn the other side and let it broil until it turns golden brown.
For the vinaigrette, mix all ingredients together (except the spinach).
Place spinach in one plate, then add nicely the potatoes on top and sprinkle with vinaigrette.
You can serve the potatoes hot, warm or cold to your preference.
- Some kind of salad niçoise
- Shrimp and spinach bastilla
- Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce
- Celery root purée, braised fennel and scallop with mango vinegar glaze
- Polenta cakes with spinach, feta and herbs, roasted red pepper coulis
- Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
- Romanesco soup with Brussels sprouts and spinach topped with smoked salmon
- Smoke salmon, broccoli purée and spinach timbale, dill sauce
- Raw and crunchy – Golden beet salad, hearts of palm and edamame with poached egg, cilantro raspberry vinaigrette
- Pea and spinach soup with mint, poached egg