Sweet Potato & Ginger Salad
|Sweet potatoes||1⁄2 Pound|
|Lemon juice||2 Tablespoon|
|Pineapple||3 Pound (1 Small Sized)|
|Peeled shredded jicama||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Finely chopped parsley||1 Tablespoon|
|Red leaf lettuce leaves||1|
In a 5-quart pan, bring about 12 cups water to a boil over high heat.
Peel and shred sweet potatoes; immediately add to boiling water.
Cook for 30 seconds; then drain well and mix with lemon juice.
Cut off pineapple peel.
Cut about half the pineapple into 4 crosswise slices and set aside.
Core and finely chop remaining pineapple; drain briefly.
Squeeze excess liquid from jicama.
Mix jicama, chopped pineapple, oil, honey, ginger, and lemon peel with sweet potatoes.
(At this point, you may cover and let stand at room temperature for 3 to 4 hours.) Place an equal portion of potato mixture atop each pineapple slice.
Sprinkle with parsley and present on a lettuce-lined platter.