Cooking with Herbs
This recipe isn't mine at all! I'm just sharing it from the text, especially since this book doesn't seem to be real popular. It looks like it sells for pretty cheap!
Hoping you and yours enjoy this tasty dish as much as we do!
Note: For all you foodies, Carolyn Dille worked at The Cafe Chez Panisse. The recipes are as good as Alice Waters'. In addition, I'm reading An Everlasting Meal. And oh me oh my. Please read it. Such a fantastic cook book.
SWEET POTATO AND PARSLEY SALAD
COOKING WITH HERBS
BY: SUSAN BELSINGER AND CAROLYN DILLE
6 cooked sweet potatoes
1 small onion
1 medium celery rib (or omit if you rather/don't have)
1/3 cup olive oil
lemon juice to taste
soy sauce (always omit this)
1/2 cup coursely chopped parsley*
4-5 sprigs marjoram or 1 tsp dried (may substitute with oregano - I have a bush of it, please take as much as you'd like!)
salt and fresh cracked pepper to taste
garnish with roasted nuts (I usually omit out of lack of availability but I imagine it would be tasty)
*parsley note: Alice Waters (and Whole 30) taught me the huge difference of fresh herbs in cooking. I used to not buy parsley because I thought I could do better by buying more food, but herbs do so much and are so cleansing to the body. Buy it and see how many meals that .99 cents plays into. I hope you are pleased with your creativity!
Peel (or don't, I never peel them) and dice cooked sweet potatoes
Dice onion and celery, set aside
Mix olive oil and lemon juice, add onion and celery and let it mingle
Chop parsley, add to mix
Stem marjoram (or oregano), add to mix
Season diced potatoes with salt and pepper
Toss seasoned potatoes with mingling dressing mixture
Serve warm, at room temperature or cold out of the fridge
Filling, flavorful, frugal and perfect for summer nights :)