Warm Salad with Sweet Potatoes and Confit Tomatoes
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Warm salad with sweet potatoes and confit tomatoes
Ingredients
- Sweet Potato - 14.1 oz
- Marinated cherries - 12.3 oz
- Garlic - 1 head
- Thyme - 4 sprigs
- Vegetable Oil - 10 fl oz
- Shallot - 2 pieces
- Ghee - 7.1 oz
- Tuscany Mix "White Dacha" - 5.3 oz
- Fresh basil leaves - 0.4 oz
- Meyer Lemon Juice - 1 fl oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the tomatoes in half and dice the sweet potato.
Step 2
Place the sweet potatoes and crushed garlic on a baking sheet, drizzle with olive oil, add a couple of sprigs of thyme, and season with salt and pepper. Roast in an oven preheated to 356°F for 15 minutes.
Step 3
Cook the tomatoes in a mixture of vegetable and clarified butter over low heat, adding a sprig of thyme and basil. This will take 15 minutes.
Step 4
Then place all the vegetables on paper towels to remove excess fat.
Step 5
Cut the shallot in half and separate it into 'petals'. Sauté in olive oil until golden brown.
Step 6
Slice the basil into thin strips, season with salt and pepper, and mix with olive oil and lemon juice.
Step 7
Using a culinary ring, layer the sweet potato and tomatoes, top with the Montpellier mix, drizzle with sauce, and garnish with shallots.
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