Sweet Potato Salad
|Sweet potatoes/Yams||1 1⁄4 Pound|
|Distilled white vinegar||3 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Sugar||1 1⁄2 Tablespoon|
|Chopped fresh coriander||1 Teaspoon (Cilantro)|
|Radicchio leaves||6 (For Serving)|
1. Peel, wash and dry the sweet potatoes. Cut into 2-by-1/4-inch julienne strips. Or use the slicing disk of a food processor to slice pieces of the sweet potato; then stack them and cut into 1/4-inch strips. Place in a large bowl. Add the vinegar, sesame oil, sugar and salt. Toss the sweet potatoes to mix well, cover and refrigerate overnight.
2. Shortly before serving, remove the salad from the refrigerator, add the chopped coriander and toss. Arrange the radicchio leaves on individual salad dishes or on a platter and scoop a portion of the sweet potatoes into each. Serve chilled.