Baby Salad Greens with Sweet Potato Croutons and Stilton

By Martha Rose Shulman

Published November 17, 2008

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(105)
Comments
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Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses I like for this salad are goat cheese and feta.

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Ingredients

Yield:Serves 4

FOR THE SALAD

  • 1 large sweet potato (10 to 12 ounces), peeled and cut in ½-inch dice

  • 1 tablespoon extra virgin olive oil

  • 1 6-ounce bag baby salad greens

  • 1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives

  • 2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about ½ cup)

FOR THE DRESSING

  • 1 tablespoon fresh lime juice

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon Dijon mustard

  • 1 small garlic clove, minced

  • Salt and freshly ground pepper

  • 2 tablespoons extra virgin olive oil

  • ¼ cup buttermilk

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 11 milligrams cholesterol; 224 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 3 grams fiber; 402 milligrams sodium; 6 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the sweet potatoes for 5 minutes, until just tender. Remove from the heat and drain on paper towels.

  2. Step 2

    In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.

  3. Step 3

    Whisk together the lime juice, vinegar, Dijon mustard, garlic, salt pepper, olive oil and buttermilk.

  4. Step 4

    Place the salad greens in a salad bowl and top with the cheese. Toss with the dressing. Sprinkle on the sweet potato croutons and serve.

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Ratings

5 out of 5
105 user ratings
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Comments

helene

I don't see in the preparations where to use the "fresh herbs"

Fi

When I make this salad I prefer to roast the sweet potato croutons well before and let them cool. You can also add grilled asparagus and shallots along with an assortment of greens. Just before serving I toast a large handful of pine nuts and scatter them through. I ve made this salad for years and it's loved by all, great to serve with barbecued lamb.

Seashell

I made this with goat cheese, used greek yogurt instead of buttermilk, and roasted the sweet potatoes and it was fabulous! The only caution I would have is not to overcook the sweet potatoes. Mine were a bit too soft, but then again, no one seemed to notice but me. This is a really good salad to make for a dinner party.

Supermom

A great choice for a kid to have for dinner, especially the sweet potatoes that my kid loves. Excellent choice for a dinner!

Fi

When I make this salad I prefer to roast the sweet potato croutons well before and let them cool. You can also add grilled asparagus and shallots along with an assortment of greens. Just before serving I toast a large handful of pine nuts and scatter them through. I ve made this salad for years and it's loved by all, great to serve with barbecued lamb.

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