Advertisement
WHITE AND SWEET POTATO SALAD
WITH DILL DRESSING
White and sweet potatoes combine to
make this salad appealing to the eye and
to the palate.
Makes sixteen 1/2-cup (125 mL) servings.
Preparation: about 20 minutes + 20
minutes steaming time.
1-1/2 pounds (750g) new red or
white potatoes, peeled if
desired, cut into 1-inch
(2.5 cm) wedges
1-1/2 pounds (750g) sweet potatoes,
peeled, quartered lengthwise,
then cut into
1-inch (2.5 cm) lengths
3
ribs celery, thinly sliced *
1/2
pound (250g) snow peas,
trimmed and thinly sliced *
1
shallot (1-1/2 ounces)
(42g/mL), peeled, cut into
1-inch (2.5 cm) pieces
1/2
cup (125 mL) fresh dill weed,
fairly tightly packed
1-1/2 tablespoons (25 mL) Dijon-
style mustard
1/4
cups (50 mL) white balsamic or
white wine vinegar
1/2
teaspoon (2 mL) kosher salt
1/4
teaspoon (1 mL) freshly ground
black pepper
1/2
cup (125 mL) extra virgin
olive oil
Fresh dill sprigs for garnish
Place the white potatoes in the large
steamer tray. Place the sweet potatoes
in the second steamer tray. Fill the
water reservoir and assemble the
steamer. Steam the potatoes for 18 – 22
minutes, until tender.
While the potatoes are steaming,
prepare the dressing. In a Cuisinart
Blender or Food Processor fitted with
the metal blade, pulse to chop the
shallot finely. Add the dill weed,
mustard, vinegar, kosher salt and
pepper. Process to combine; then with
the machine running, add the olive oil in
a slow steady stream. Remove and
r e s e r v e .
Turn off the steamer and unplug; let sit
for 1 minute. Transfer the potatoes to a
large bowl. Toss with half the dressing.
If the salad is to be served warm, add
the sliced vegetables and remaining
dressing to taste. If the salad is to be
served cold, cover and refrigerate the
potato mixture and sliced vegetables
separately. About 20 – 30 minutes
before serving, remove from the
refrigerator, add the sliced vegetables
and dressing to taste, and toss gently to
combine. Garnish with sprigs of fresh
d i l l .
*May use 2 or 3 mm slicing disc of
C u i s i n a r t
®
Food Processor for slicing.
Nutritional Analysis per 1/2 cup (125 mL) serving:
Calories 159 (42% from fat) • carbo. 21g • protein 2g
• fat 7g • sat. fat 1g • chol. 0.00mg • sodium 111mg
• fiber 2g
WHITE BEAN SALAD
Beans cooked in the Cuisinart
®
cook evenly and do not break up as
readily as those cooked on the stove top.
Makes 4 cups (1 L).
Preparation: 12 hours/overnight to soak
beans, 50 – 55 minutes steaming time for
beans, 10 minutes to prepare salad.
1
cup (250 mL) great northern,
navy or white beans
2
sprigs parsley
®
1
clove garlic, peeled
1
bay leaf
1-3/4 cups (425 mL) water
Juice of 3 lemons
1
red onion (6 ounces) (175g/mL),
peeled and chopped
5
plum tomatoes, seeded,
and diced
8
fresh basil leaves, shredded
8
fresh mint leaves, shredded
Kosher salt and freshly ground pepper
to taste
Splash of extra virgin olive oil
Pick over beans thoroughly to remove
any grit or stones, and rinse. Place in a
medium bowl and cover with 2 inches
(5 cm) cold water. Allow the beans to
soak at least 12 hours or overnight to
rehydrate.
Fill the water reservoir and assemble the
steamer. Drain the beans, rinse, and drain
again. Place in the rice basket of the
steamer along with the parsley, garlic,
bay leaf, and water. Steam for 50 – 55
minutes. Allow the beans to sit in the hot
liquid for 10 minutes. Drain, rinse, drain
again and transfer to a medium bowl.
Toss with the lemon juice and set aside.
Combine the beans with the chopped
onion, plum tomatoes, basil and mint.
Season to taste with kosher salt and
pepper. Add a splash of extra virgin olive
steamer
oil if desired for flavour.
Toss gently and serve on a bed of fresh
greens.
Nutritional analysis per half cup (125 mL):
Calories103 (3% from fat) • carbo, 20g • pro. 7g •
fat 0g • sat. fat 1g • chol. 0 mg • sod. 10g • fiber 5g
15
Advertisement
