Baby Salad Greens with Sweet Potato Croutons and Stilton

Name: Baby Salad Greens with Sweet Potato Croutons and Stilton
Total time: 20 min
Yield: Serves 4
Ingredients: 1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice; 1 tablespoon extra virgin olive oil; 1 6-ounce bag baby salad greens; 1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives; 2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup); 1 tablespoon fresh lime juice; 1 teaspoon balsamic vinegar; 1/2 teaspoon Dijon mustard; 1 small garlic clove, minced; Salt and freshly ground pepper; 2 tablespoons extra virgin olive oil; 1/4 cup buttermilk

By Martha Rose Shulman

Total Time: 20 minutes
Rating: 5(102)
Comments: Read comments

Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta.

Featured in: Versatile Potatoes of the Sweet Variety

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Ingredients

Yield:Serves 4

For the Salad

1large sweet potato (10 to 12 ounces), peeled and cut in ½-inch dice
1tablespoon extra virgin olive oil
16-ounce bag baby salad greens
1tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
2ounces Stilton or blue cheese, crumbled or cut into small pieces (about ½ cup)

For the Dressing

1tablespoon fresh lime juice
1teaspoon balsamic vinegar
½teaspoon Dijon mustard
1small garlic clove, minced
Salt and freshly ground pepper
2tablespoons extra virgin olive oil
¼cup buttermilk

Ingredient Substitution Guide

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Preparation

Step 1
Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.
Step 2
In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.
Step 3
Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.
Step 4
Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

Ratings

5 out of 5

102 user ratings

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Comments

helene4 years ago

I don't see in the preparations where to use the "fresh herbs"

Fi3 years ago

When I make this salad I prefer to roast the sweet potato croutons well before and let them cool. You can also add grilled asparagus and shallots along with an assortment of greens. Just before serving I toast a large handful of pine nuts and scatter them through. I ve made this salad for years and it's loved by all, great to serve with barbecued lamb.

Seashell1 year ago

I made this with goat cheese, used greek yogurt instead of buttermilk, and roasted the sweet potatoes and it was fabulous! The only caution I would have is not to overcook the sweet potatoes. Mine were a bit too soft, but then again, no one seemed to notice but me. This is a really good salad to make for a dinner party.

Supermom2 years ago

A great choice for a kid to have for dinner, especially the sweet potatoes that my kid loves. Excellent choice for a dinner!

Fi3 years ago

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