Do you ever crave sweet potatoes? I’m not talking, “Oh, I think I’d like a sweet potato, perhaps.” I’m talking a physical need for a sweet and soft, creamy and warm sweet potato, steamed and drizzled with lemon, baked with chile pepper flakes and paprika or roasted with maple.
I’m feeling that need right now. And when I made this dish, I was too. Here’s what I did to fill that need:
Summery Sweet Potato and Arugula Salad
This is a base recipe. You can also add green onions, endives, shredded carrots, spinach, fennel or cucumber. The key is the sauerkraut, which seasons everything, absorbing into the sweet potato and softening its bite.
1 large sweet potato, peeled and cut in cubes
1 branch celery, diced
2 tsp maple syrup, optional
1 tsp sunflower or olive oil
1/2 cup sauerkraut
1/4 tsp cracked black peppercorns
2 cups arugula
5 leaves of sorrel (or 2 tbsp of lemon juice), stems diced and leaves torn into small pieces
other herbs like mint, lemon balm or basil if desired
Seam or boil the sweet potatoes until tender (about five minutes or so for 1 1/2″ cubes). Drain and combine in a large bowl with the celery, maple syrup (if using), oil, sauerkraut and black pepper. Stir in te arugula, sorrel (or lemon juice) and optional herbs. Let the flavours combine for about 10 minutes. Or don’t.
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