Recipe Image

Smoked Sweet Potato & Escarole Salad

  • 30 m
  • 1 h 45 m
Cheryl Slocum
“Sweet and smoky, these sweet potatoes are an exciting flavor foil for bitter escarole. If the weather isn't cooperating for outdoor smoking on the grill, use an indoor stovetop smoker, or skip this step altogether.”

Ingredients

    • 1 cup apple or pecan wood chips (see Tip)
    • 1 large sweet potato (about 1 pound), cut into ½-inch wedges
    • 4 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon salt, divided
    • 1½ tablespoons lime juice
    • 2 teaspoons finely chopped shallot
    • ½ teaspoon Dijon mustard
    • 8 cups torn escarole
    • 2 tablespoons pomegranate seeds (see Tip) or unsweetened dried cranberries
    • 2 ounces goat cheese, crumbled
    • 2 tablespoons toasted pumpkin seeds

Directions

  • 1 Soak wood chips in a bowl of water for 30 minutes.
  • 2 Fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Drain the wood chips and place in the center of the foil. Fold the short ends over the chips and crimp the other sides together to make a loose packet. Poke 6 holes in the top with a skewer or the tip of a knife.
  • 3 Remove the grate from one side of the grill. Place the packet of wood chips, pierced-side up, directly on the burners. Replace the grate, turn on all the burners to high and close the lid. Heat the grill until smoke begins to billow from under the lid, about 20 minutes. Turn the burner off on the side without the wood-chip packet.
  • 4 Meanwhile, bring a large saucepan of water to a boil over high heat. Add sweet potato wedges and reduce heat to maintain a simmer. Cook until almost tender, about 8 minutes. Drain and pat dry.
  • 5 Toss the sweet potatoes in a large bowl with 1 tablespoon oil and ¼ teaspoon salt. Arrange on the grill grate on the side without the packet. Close the lid and grill until charred and smoky, about 45 minutes.
  • 6 Whisk lime juice, shallot and mustard in a large bowl with the remaining 3 tablespoons oil and ¼ teaspoon salt. Add escarole and the sweet potato wedges and toss to combine. Transfer to a serving platter and top with pomegranate seeds (or cranberries), goat cheese and pumpkin seeds.
  • Tips: Pecan wood chips produce a subtle, sweetish smoke that pairs well with poultry, seafood and vegetables. You can find them sold by the bag at most hardware stores, home improvement stores and supermarkets. If you don't see pecan, substitute applewood chips.
  • Pomegranate seeds, or arils, are sold in ready-to-go containers at most grocery stores. To seed whole pomegranates: Slice off the crown and score the fruit into quarters. Place in a bowl of water and break apart, gently separating seeds from skin and pith. Drain seeds in a colander.
  • To make ahead: Refrigerate smoked sweet potatoes (Steps 1 to 5) up to 1 day ahead. Bring to room temperature before adding in Step 6.
  • Equipment: Heavy-duty foil
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/17/2019