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Ingredientes
- 2 x yams or possibly sweet potatoes peeled and diced
- 1 lb green beans cut into 2 inch pcs
- 4 c. diced cooked turkey
- 1 lrg red bell pepper seeded de ribbed and cut into strips leaves from 1 large head curly endive torn into bite sized pcs dressing:
- 2 Tbsp. chopped shallots 1 1 1/2 tsp. chopped fresh rosemary or possibly 1/2 tsp. dry rosemary
- 1 Tbsp. hotsweet mustard
- 1/4 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1 x salt and freshly grnd pepper to taste
Direcciones
- Cook yams in salted simmering water till tender about 15 min.
- Drain and let cold.
- Cook green beans in salted simmering water till crisp and tender (about 4 min).
- Drain under cool water.
- Let cold.
- In a large serving bowl combine turkey yams green beans bell pepper and curly endive.
- In a small bowl whisk all dressing ingredients together till well blended. Taste and adjust seasoning.
- Toss salad with dressing.
- No law says this flavourful combination must be made with leftovers but it's a good dish to keep in mind should you find a half devoured roast turkey loitering in your refrigerator. With its clean crunch of peppers mustardy tang and the musty sweetness of yams it's a welcome fresh tasting change from the usual post holiday solutions.
