This is from The New Moosewood Cookbook by Mollie Katzen
Time: 15 to 20 min to prepare; at least 2 hours to marinate
Yield: 6 servings
3 medium sized sweet potatoes or yams (1 1/2 to 2 lbs.)
Marinade:
1/2 C walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 T lemon juice
2 T raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 t salt
1 T dry mustard
1 T honey
freshly ground black pepper
1 large bunch broccoli (1 to 1 1/2 lbs.), cut into small spears
Optional Garnishes: thin slices green apple
chopped, toasted pecans
1) Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either in or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2) Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender, add them, still hot, to the marinade. Mix gently.
3) Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.
4)Within 15 minutes of serving, mix in broccoli from top. Serve garnished with thin slices of green apple and chopped, toasted pecans.
