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Plantain, Sweet Potato, And Mesclun Salad

Yield: 4 servings

Ingredients and directions for this recipe

2 Orange sweet potatoes Washed and dried
(8-10 oz ea) 6 tb Sauce Chien
1 Ripe plantain (see pg 49)
4 c Mesclun (mixed baby greens) Fresh ground black pepper

Preheat the oven to 400 F.

Prick the sweet potatoes and plantain in a few spots with a fork.
Place the vegetables on a baking sheet and roast for 1 hour or until
tender. (Alternately, you can steam the vegetables until tender,
about 15 min.) Transfer the vegetables to a plate to cool. Peel the
sweet potatoes and plantain and cut each crosswise into 1/4-inch
slices.

Arrange the sweet potato and plantain slices in a circle around the
outer edge of four salad plates, overlapping sweet potato and
plantain to create a colorful border.

In a mixing bowl gently toss the mesclun with 3 tbs Sauce Chien.
Mound the mesclun in the center of each plate. Drizzle the remaining
sauce over the sweet potato and plantain. Sprinkle the salads with
freshly ground black p and serve at once.

The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 50

See also:
Previous recipe Plantain Walnut Pancakes With Walnut Coconut Yogurt
Next recipe Plantain-pineapple Saute

Or try one of these recipes:
La Bamba Flautas
Stuffed Mushrooms Florentine