Warm Sweet Potato Salad with Portobello Mushrooms

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Sweet potatoes pair wonderfully with tangy dressings, which balance their pronounced sweetness. Portobello mushrooms are very aromatic and pair beautifully with potatoes. Edible nasturtium flowers add a delightful hint of spice. Tatsoi is a type of leafy cabbage, also known as spoon cabbage, Japanese spinach, Chinese cabbage, and a variety of bok choy.

Ingredients

Sweet Potato - 2 pieces
Porcini Mushrooms - 7.1 oz
Tatsoi - 1 bunch
Garlic - 6 cloves
Chinese green beans - 5.3 oz
Fresh Rose Hips - 2 sprigs
Olive Oil - 7 tablespoons
Dijon Mustard - 2 teaspoons
Champagne Vinegar - 1 tablespoon
Meyer Lemon Juice - 1 tablespoon
Honey - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Nasturtium leaves - to taste

Step by Step guide

Step 1

Peel two medium-sized sweet potatoes, cut them into cubes, and place them on a baking sheet. Drizzle with two tablespoons of olive oil, sprinkle with salt and pepper, and add a couple of sprigs of rosemary and the garlic cloves, halved. Bake in the oven at 356°F for half an hour, stirring occasionally. Remove the rosemary sprigs from the cooked sweet potatoes.

Step 2

Cut the green beans and add them to boiling salted water. Cook for 5 minutes, then drain the water.

Step 3

Wash and clean the portobello mushrooms (they can be replaced with button mushrooms), removing the skin from the caps. We only need the caps. Slice them and sauté in olive oil over high heat for 5 minutes.

Step 4

Prepare the dressing. Combine 4 tablespoons of olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper. There are two ways to make the vinaigrette dressing. The first is to put all the ingredients in a jar and shake it well. The second is to place the ingredients in a bowl and whisk the dressing well; the emulsion will thicken.

Step 5

Serve two portions on two separate plates. Place the warm sweet potatoes, sautéed mushrooms, green beans, tatsoi leaves (which can be replaced with young spinach leaves or crisp romaine), drizzle with the dressing, and garnish with nasturtium flowers.