Chef Amanda Cohen
New York City
Many kitchens are now equipped with spiralizers to make quick work of creating vegetable ribbons or long strands of vegetable “noodles.” Chef Cohen, owner of plant-focused Dirt Candy restaurant, spiralizes Japanese yams and two types of potatoes as the base for this mounded salad. Ribbons of arugula, kale and dried apple add contrasting color and texture to the dish.
1 sweet potato, peeled and sliced into 1 strip (2 inches wide)
1 cup Japanese yam ribbons
2 cups russet potato ribbons
2 cups Yukon gold potato ribbons
Olive oil, for grilling
Canola oil, for deep-frying
2 tbsp. black olives, sliced
¼ cup kale ribbons
¼ cup arugula ribbons
¼ cup watercress leaves
2 tbsp. thinly sliced scallions
3 tbsp. sour cream
2 tbsp. extra-virgin olive oil
½ cup white vinegar
½ cup julienned yuba (tofu skin)
¼ cup dehydrated apple ribbons
1. Soak sweet potato strip, yam ribbons and potato ribbons in salted water for 24 hours.
2. Rinse sweet potato strip. Rub both sides with olive oil and grill over high heat on both sides, making crosshatches as you go. Set aside.
3. Rinse Japanese yams and deep-fry in canola oil until crispy. Set aside.
4. Rinse potato ribbons; pat dry and set aside. In large bowl, mix together olives, greens, scallions and sour cream. Salt to taste.
5. In medium nonstick pan over high heat, heat 2 tablespoons olive oil until you see ripples. Add potato ribbons and quickly move the pan, tossing and stirring. Stir in vinegar, yuba and apple ribbons. Stir continuously for about 1 minute. (The potatoes should only get par-cooked; they should still have some crunch.
6. Remove pan from heat and add hot mixture to bowl with greens. Mix until incorporated. Salt to taste.
7. Cut strip of grilled sweet potato into 4 equal pieces and lay a piece on each of 4 plates. Top with salad mixture; garnish with crispy Japanese yam.
Photo courtesy of Idaho Potato Commission