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Grilled Sweet Potato Salad

Grilled Sweet Potato Salad

Brendan Stapleton

Grilled Sweet Potato Salad, feta, French green beans, olives and marinated tomatoes.

 

3 pounds sweet potato, scrubbed clean

Kosher salt and pepper

½ pounds French beans, trimmed

3 tablespoons red verjus

1 tablespoon yuzu juice

2 teaspoons honey

½ cup extra virgin olive oil

2 tablespoons chopped thyme

1 teaspoon smoked paprika

8 ounces feta cheese, crumbled

½ cup pitted kalamata olives

½ cup marinated red tomato

Parsley for garnish

 

Place potatoes in a large pot, cover with cold water by 2 inches, add 2 tablespoons salt. Bring to boil and cook until a you can pierce a knife through the center about 15-20 minutes. Drain the potatoes, and transfer to a baking sheet, and let cool. Slice in half lengthwise.

Add the French green beans to a pot of salted boiling water and cook until crisp tender, about 3-4 minutes. Drain and transfer to ice water and cool completely.

Heat your grill to medium high heat: season with salt, pepper, smoked paprika and chopped thyme. Slowly whisk in the olive oil until emulsified.

 

Brush the cut sides of the potatoes with canola oil and season with salt and pepper. Grill, cut side down, until golden brown, about 2 minutes. Turn the potato and continue grilling until just cooked through about 3 minutes.

Remove the potatoes to a platter and drizzle with half of the vinaigrette. Add the green beans, marinated red tomatoes and the remaining vinaigrette to a bowl, season with salt and pepper, and toss to coat. Add the mixture on top on the grilled potatoes on the platter, top with feta, olives and parsley leaves
 

Whisk together the yuzu juice, red verjus, and honey in a large bowl.

 

For more amazing recipes like this, check out Chef Steve Zimei and his amazing team at the Burlington Chopps Marriott located at 1 Mall road in Burlington ma, 01803.