Cut the sweet potato and yam into small cubes and drizzle with olive oil, salt, and pepper. Bake on a cookie sheet covered in parchment for 30 minutes on 400°. Cut the shallot into very thin slivers and combine with chopped pepper and mint leaves **if you despise mint, exchange it with another herb, cilantro or basil would taste great as well** When the potato and yam are finished cooking, allow to cool slightly and then combine with the rest of the ingredients.Serve cold or warm.
for the vinaigrette
juice of 1 lemon
juice of 1 orange
1/4 cup olive oil
Combine the lemon and orange juice, whisk in the olive oil, add to the salad and you’re done! January is the month of attempting to be healthy and getting your Christmas-cookie-tummy feeling slightly more clean and fresh so I’ve been on the lookout for some interesting new “winter salads” that aren’t just a mound of lettuce leaves. This one is super fast and easy and can even be served over rice which is what I ended up doing. Plus, sweet potatoes are such an underused wonder, they really deserve another chance and combined with some winter citrus, this is one of my new faves.
I’m on an Italian kick I guess this month. I found this recipe in my tea party book and thought it sounded perfect for the still-scorching August days. A granita is an Italian dessert made from sugar, water, and whatever flavoring or juice you decide to add. This one mixes lemon, lime, and a hint of basil:
In a saucepan, slowly bring the sugar, water, and rinds to a simmering boil and stir until the sugar is dissolved. Remove from heat.
Add the lemon and lime juices**if you’re using juice straight from the fruit, you’ll have to strain after this step. I used the pre-juiced lemon and lime juice so I didn’t need to strain it**
Add the chopped basil
Pour the syrup into shallow containers and cover with cling-wrap**I used two pie pans. Don’t pour too much in or it will take forever to freeze!**
Check the syrup after an hour and break it up with a fork **sort of like you’re raking the syrup**. Repeat at least two more times to get a pile of little crystals.
I ended up leaving mine in the freezer overnight and the next morning it was still completely usable so if you wanted to make this the night before a party, it would totally work. If your freezer is a little more hardcore and freezes it too hard so you can’t “rake” it into crystals, just pop it in the frig and let it soften a bit. It’s super refreshing and you don’t need a lot of it, granitas are meant to be just a snippet of something sweet after a heavy pasta dish etc. It’s something different from the usual ice cream and it looks so chic served in little bowls–the perfect end to a summer an August night.