LITTLE ROCK — Here, the sweet potato balances the earthiness of the lentils, and the maple syrup vinaigrette provides a seasonal complement.
When you mix the salad together, even if you do it gently, the sweet potato chunks will break apart a bit. The effect is homey and delicious.
Warm Lentil and
Sweet Potato Salad 1 pound sweet potatoes 1 cup green or brown
lentils, rinsed and picked
clean of any foreign
matter 11/2 tablespoons apple cider
vinegar 11/2 tablespoons maple syrup 2 teaspoons Dijon-style
mustard 1/4 teaspoon freshly grated
nutmeg 2 tablespoons finely
chopped chives Salt 3 tablespoons olive oil
Heat oven to 375 degrees.
Prick each potato several times with a skewer or the tines of a fork, then bake until soft, 45 to 90 minutes, depending on the sweet potato’s size and age. Let cool 25 minutes.
Meanwhile, prepare the lentils: Place them in a 3-to-4-quart pot; add enough water to cover by 1 to 2 inches. Place the pot over medium heat and cover with the lid ajar. When the water starts to boil, adjust the heat so the water stays at a low boil. Cook 25 minutes, until the lentils are tender but not falling apart. Drain.
Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste in a large bowl.
Slowly add the oil, whisking to incorporate. Add the lentils to the dressing.
Carefully pull away sweet potato skin. Cut the flesh into1/2 -inch chunks; transfer to the bowl with the lentils.
Gently toss to coat evenly with the dressing.
Serve warm or at room temperature.
Makes 6 servings.
Food, Pages 36 on 10/26/2011