A Bobby Flay recipe. Always a winner sidedish with anything grilled or smoked. Enjoy.
Grilled Sweet Potato and Scallion Salad
4 large sweet potatoes, par-cooked* and cut into 1/2-inch slices
8 scallions
3/4 cup olive oil, divided
2 tablespoons Dijon mustard
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.
Pics here.
* To par-cook: Slice the sweet potatoes 1/2 inch thick. Place them in a glass casserole dish. Add 1/2 cup of water, place the cover on and microwave high for several minutes until just barely fork tender. Drain and go from there. - G

This message has been edited. Last edited by: Gary H. NJ,