Multicolored Sweetpotato Farmer’s Salad
Temps de cuisson
15 minutes
Temps de préparation
30 - 40 minutes
Portion
- 3 tbsp olive oil
- 1 tsp salt
- 2 ears corn
- 2 heads radicchio
- 125 ml buttermilk
- 60 g mayonnaise
- 4 tsp lemon juice
- 2 tsp Dijon mustard
- 1 small clove garlic
- 2 tbsp fresh dill
- 1 tbsp chives
- 1 head Romaine lettuce
- 1 small red onion
- 8 strips bacon
- 4 hard cooked eggs
- 250 g boiled chicken
- 1 avocado
- 350 g cherry tomatoes
- 115 g grated blue cheese
- 300 g courgettes
Total des apports journaliers recommandés par portion
% de l'apport journalier moyen recommandé pour un homme adulte
Instructions
Étape 1
Preheat oven to 200°C. Peel and dice the sweetpotatoes, place on a baking tray and drizzle with 1 tablespoon of oil. Season with 1/4 tsp salt and 1/4 tsp pepper. Bake for 30 minutes until golden brown, turn occasionally. Allow to cool.
Étape 2
Heat 1 tablespoon of oil in a pan, fry the corn over high heat for 5-10 minutes, then let cool. Cut the radicchio into quarters lengthwise and sauté in the same pan over medium heat. Separate the corn grains with a knife and cut the radicchio coarsely.
Étape 3
Cut dill and chives into small pieces and mix with buttermilk, yoghurt, mayonnaise, lemon juice, mustard, honey, garlic, remaining salt, pepper and olive oil in a bowl.
Étape 4
Pluck the Romaine lettuce. Cut the onion into thin slices. Mix with the salad and 2 tbsp of the dressing and serve. Cut the bacon, chicken, avocado and courgette into small pieces. Cut tomatoes and eggs in half. Add everything, including the sweetpotatoes, corn, radicchio and cheese to the salad. Serve the rest of the dressing separately.
