A great salad featuring thinly-shaved root vegetables and an out-of-this-world sweet potato dressing with a coconut curry feel.
Course Salad
Servings 6
Ingredients
For the dressing
1smallsweet potatopeeled, diced
1/2cuplite coconut milk
1cupwater
2tspcurry powder
1/2tspsalt
1/4cuplemon juicefresh squeezed
2-3tbsphoneyor agave nectar to make it vegan
2tbspVeganaise
For the salad
6cupsbutter lettuce leaves
1cupsprouts or microgreensof any variety
1cupchopped pea shoots
shaved fennel bulbto preference
shaved turnipto preference
shaved Brussels sproutsto preference
shaved carrotto preference
shaved asparagusto preference
shaved endiveto preference
shaved golden beetto preference
shaved red onionto preference
shaved Manchego cheeseto preference - optional
Instructions
Make the dressing
In a small pot, combine the diced sweet potato, coconut milk, water, curry powder, and salt. Bring to a gentle boil and cook until the liquid has gone down by 1/3 and the potatoes are very tender. Pour into a blender.
Add the honey and lemon juice and blend until smooth. Add the Veganaise and blitz a few times until fully combined. Transfer to a container, bottle or jar, and chill for 1 hour. Please note, the starch in the dressing and fat in the coconut milk will make it very thick when cold. Best served at room temperature, or you can thin it with water, stock, or coconut water.
Assemble the salad
On a platter, add all of the salad ingredients and toss together gently. Dress just before serving and toss to coat evenly.