Warm salad with sweet potato and confit tomatoes
6 servings
40 minutes
Warm salad with sweet potato and confit tomatoes is an embodiment of cozy gastronomy with an Italian accent. Sweet potato baked with thyme and garlic reveals sweet caramel notes, while slow-cooked cherry tomatoes add a bright, rich flavor with a hint of acidity. Golden-fried shallots add zest, and fresh basil refreshes the composition. The olive oil and lemon juice-based dressing balances the flavor nuances, while the 'Montpellier' mixed salad leaves complete the textural harmony of the dish. This salad is perfect for a warm evening when you crave something light yet rich. It can be a standalone dish or an elegant side for fish or meat. Italians love it for its simplicity and the naturalness of flavor combinations where each ingredient plays its important role.
1
Cut the tomatoes in half, dice the sweet potato.
- Cherry tomatoes: 350 g
- Sweet potato: 400 g
2
Place sweet potatoes and crushed garlic on a baking sheet, drizzle with olive oil, add a couple of thyme sprigs, and season with salt and pepper. Bake in an oven preheated to 180 degrees for 15 minutes.
- Sweet potato: 400 g
- Garlic: 1 head
- Olive oil: 10 ml
- Thyme: 4 sprigs
- Salt: to taste
- Ground black pepper: to taste
3
Boil tomatoes in a mixture of vegetable and melted butter over low heat, adding a sprig of thyme and basil. This will take 15 minutes.
- Cherry tomatoes: 350 g
- Vegetable oil: 300 ml
- Melted butter: 200 g
- Thyme: 4 sprigs
- Green basil: 10 g
4
Then place all the vegetables on paper towels to remove excess fat.
5
Cut the shallot in half and separate into 'petals'. Sauté in olive oil until golden.
- Shallots: 2 pieces
- Olive oil: 10 ml
6
Chop the basil into thin strips, season with salt and pepper, and mix with olive oil and lemon juice.
- Green basil: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 10 ml
- Lemon juice: 30 ml
7
Using a culinary ring, layer the sweet potato and tomatoes, top with Montpellier mix, drizzle with sauce, and garnish with shallots.
- Sweet potato: 400 g
- Cherry tomatoes: 350 g
- Montpellier Mix ""White Dacha"": 150 g
- Olive oil: 10 ml
- Shallots: 2 pieces