Smoked Sweet Potato & Escarole Salad
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.
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
2 fat, 1/2 high-fat protein, 1/2 starch, 1/2 vegetable