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Receta Grilled Sweet Potato And Mango Salad
by CookEatShare Cookbook

Grilled Sweet Potato And Mango Salad
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Ingredientes

  • 1 sweet potato, peeled
  • 1 large mango, skin removed
  • 3 T extra virgin olive oil
  • 4 T fresh mint, minced
  • Juice of 1 lime
  • 1 teaspoon grated lime rind
  • 1 T rice wine vinegar
  • ½ teaspoon extra-fine sugar
  • Sea salt and pepper, to taste
  • 1 head Bibb or possibly Boston (round) lettuce
  • ½ c. (10g) fresh mint

Direcciones

  1. The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.
  2. A sweet, succulent and refreshing salad.
  3. Preheat the grill or possibly grill pan to medium.Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.
  4. Put together the dressing ingredients in a small bowl and pour half over the mango and potato.
  5. With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 min, till grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 min. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 min on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
  6. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add in a sprinkling of sea salt and finely sliced mint.
  7. Serves 4-6.
  8. Reprinted from Grill!. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.