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hatte ich eine tolle zuppa di scarola gesehn. nun faellt mir nicht mehr ein wie die geht und alle rezepte im internet sind doof. muss ich also selber ran. huelfe! nein, quatsch, ich habe cannelini-bohnen, eine endivie, ein bisschen kartoffel koennte man, macht man aber nicht, auch kein reis und, schock, nicht mal nudeln. dummerweise kein geeignetes brot im hause. da die sonne scheint, geh ich eins holen. bis gleich!

Serves 6

3 medium sweet-potatoes
1 tablespoon lemon juice or vinegar
6 tablespoons apple cider vinegar
2 tablespoons Michigan maple syrup
1/4 teaspoon salt
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cardamom
generous pinch of cayenne
1/2 cup mild-flavored oil (walnut or sunflower seed)
1 tablespoon minced shallot or dried chives
3 to 4 cups sprouts
1/2 cup unsalted nuts, toasted and coarsely chopped

Peel the sweet potatoes, or if organically grown, scrub and leave unpeeled. Cut the sweet potatoes into julienne strips (2 to 3 inches long and 1/8-inch thick) and place in a bowl of cold water with 1 tablespoon lemon juice or cider vinegar to help prevent darkening. Blanch the potatoes in 6 cups boiling water for just 30 seconds, then rinse in a colander under cold water until cool, drain and pat dry with a paper or cloth towel. For the dressing, whisk the vinegar, maple syrup, salt, coriander, cardamom and cayenne; slowly add the oil in a thin stream while whisking. Toss the sweet potatoes with the dressing until well coated. Refrigerate until chilled or overnight. Serve a mound of the sweet potatoes on a ring of sprouts (see below) and garnish with chopped toasted nuts (walnuts, almonds or pecans) or sprouts.

more root salads: the detroiter