Roasted Sweet Potato and Kale With Vanilla Bean Vinaigrette
Recipe courtesy of Daniel Kozawick, Executive Chef, Vanderbilt CC (Naples, Fla.)
- sweet potatoes - 3, roasted, large-diced
- kale - 1 cup, chopped
- arugula - 1/2 cup
- quinoa - 1/2 cup, cooked
- Ingredients for the Garnish
- edible flowers - (optional)
- candied pecans - (recipe follows)
- vanilla bean vinaigrette - (recipe follows)
- Ingredients for the Candied Pecans
- pecan halves - 2 cups
- butter - 2 oz., whole
- light brown sugar - 6 Tbsp.
- ground cinnamon - 1 1/2 tsp.
- fine sea salt - 1/2 tsp.
- water - 1 Tbsp.
- Ingredients for the Vanilla Bean Vinaigrette
- vanilla bean - 1 ea., split
- apple cider vinegar - 2 oz.
- Dijon mustard - 1 tsp.
- white granulated sugar - 4 Tbsp.
- vegetable oil - 8 oz.
- mayonnaise - 2 Tbsp.
- kosher salt - 1/2 tsp.
- white pepper - dash
Procedure for the Candied Pecans
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add brown sugar, cinnamon, salt, butter and water to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce (about 1 to 2 minutes).
- Stir in the pecans so that the brown sugar coats them. Cook, stirring the entire time, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Keep a close eye on the pecans to ensure they do not burn.
- Transfer the pecans to the prepared baking sheet and spread into one layer.
- Allow the pecans to cool down, then break them up before serving.
- Store cooled candied nuts in an airtight container.
Procedure for the Vanilla Bean Vinaigrette
- Place vanilla bean pulp, apple cider vinegar, mustard, sugar, salt, pepper and mayonnaise in a food processor.
- Turn on and mix well, slowly adding the oil until thickened.
- Check flavor and consistency; adjust if necessary.