Avocado, sweet potato and walnut salad

By: Matt Wilkinson
From: Mr Wilkinson's Simply Dressed Salads
Serves: 4
Photographer: Jacqui Melville

Late in 2013 I had the pleasure of cooking at Bar Tartine in San Francisco, where I met the amazing cooking couple, Nicolaus Balla and Cortney Burns. I’d had the pleasure of dining at Bar Tartine the previous evening, and it was one of the best meals I have ever had – it was so damn tasty. This is a version of one of the salads I enjoyed there.

Ingredients

Quantity	Ingredient
2	sweet potatoes, scrubbed but not peeled, (about 300-350 g each)
1	ripe avocado, flesh sliced
1	small fennel bulb, cored and thinly sliced
2 tablespoons	chopped walnuts
2 tablespoons	chopped dill pickles
1 large handful	mache leaves, washed, (see glossary)
2 tablespoons	dill leaves, washed
1 tablespoon	flat-leaf parsley leaves, washed
50g	pecorino or hard salted ricotta, (see glossary)

Lemon and walnut dressing

Quantity	Ingredient
2	lemons, juiced
100ml	grapeseed oil or canola oil
40ml	walnut oil
1 tablespoon	honey, warmed
1	garlic clove, finely chopped

Method

Preheat the oven to 210ºC. Stab the sweet potatoes all over, place on a baking tray and roast for 30–50 minutes, or until you can insert a skewer through them. Let cool, then peel off the skin and cut the sweet potatoes into rounds.
To make the dressing, whisk all the ingredients together, then season to taste with salt flakes.
To serve, arrange the sweet potato and avocado around a plate. Lightly dress the fennel with some of the dressing and arrange over the top, then layer with walnuts and dill pickles. Dress with some more dressing.
In a bowl, combine the mâche, dill and parsley. Dress lightly, then scatter over the salad. Grate the pecorino all over, using a microplane. Serve immediately.

Tags:: salad; salads; vegetables

Avocado, sweet potato and walnut salad

Ingredients

Lemon and walnut dressing

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