’Tis the season for valentine treats, and while Chef Ghyslain Maurais’ name often is associated with decadent chocolates crafted to look like works of art, his talents extend well beyond sweet indulgences. At his Louisville gourmet bistros, Maurais’ inspired creations range from savory soups and sandwiches to delectable salads, such as the one featured here.
Southwest Sweet Potato Salad
2 large sweet potatoes, peeled
1/2 cup olive oil
1 teaspoon Italian herb spice mixture
1 teaspoon garlic, chopped
Salt and pepper, to taste
Salad dressing (recipe below)
1. Heat oven to 450 degrees. Place a mesh rack on top of a baking sheet.
2. Slice the sweet potatoes to 1/2-inch thick. In a large bowl, combine the olive oil, Italian herb spice mixture and garlic. Place sliced sweet potatoes in the mixture and let them marinate for approximately 1 minute.
3. Place potato slices on the mesh sheet and bake for approximately 8 minutes until soft. Remove and let cool.
2. Dice the cooled, baked sweet potato slices. Place them in a large bowl and add dressing, mixing well.
Salad Dressing
1 grilled red pepper in oil, diced
1 stalk celery, diced
4 scallions, sliced
1 bunch cilantro, chopped
1/2 cup olive oil
2 tablespoons garlic, chopped
1/4 cup lime juice
1 tablespoon ground cumin
Red pepper flakes, to taste
Salt and pepper, to taste
In a medium bowl, mix together all the salad dressing ingredients. Season with red pepper flakes, salt and pepper, then set aside.