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If
you do not like barbecue, you should leave now. If you do not leave,
then you do like barbecue, and we can understand because barbecue
is good. Finding barbecue sauces on the barbecue net! please understand
that there is a lot of barbecue pits in this barbeque site. So
if you do not like barbecue, you should leave now. If you do not
leave, then you do like barbecue, and we can understand because
barbecue is good.
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Tangerine Frisée Salad with Grilled Sweet Potatoes
This unique salad is a festival of contrasts in colors, flavors,
and textures.
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2 |
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medium sweet potatoes, peel on |
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2 |
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tablespoons vegetable oil |
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1 |
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tablespoon light soy sauce |
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1 |
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clove garlic, minced |
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1 |
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teaspoon sugar |
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3 |
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sprigs fresh parsley |
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2 |
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heads frisée lettuce, curly endive, romaine lettuce, or
a combination |
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1/2 |
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cup olive oil |
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1/3 |
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cup white wine |
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2 |
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tablespoons honey mustard |
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1 |
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tablespoon balsamic vinegar |
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1 |
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tablespoon fresh chopped chervil |
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1 |
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teaspoon toasted poppy seeds |
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4 |
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tangerines, peeled and sectioned |
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Salt and pepper |
Wash sweet potatoes and boil in water until cooked 3/4 through, about
20 to 25 minutes. Cool and slice 1/4" thick. Do not peel.
For marinade, combine vegetable oil, soy sauce, garlic, sugar, and
parsley sprigs in a resealable plastic bag. Add sweet potato slices,
turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning
occasionally to distribute marinade.
Wash greens and separate from core. Drain and pat dry with paper towels.
In large bowl, combine olive oil, wine, honey mustard, vinegar, chervil,
and poppy seeds. Add tangerine slices and toss to coat. Season with salt
and pepper to taste. Add greens and toss.
Remove sweet potato slices from marinade and place in center of cooking
grate. Grill until warm, about 8 minutes, turning once halfway through
grilling time. Set aside and keep warm.
Arrange salad on large platter and garnish with grilled sweet potato
slices.
Makes 6 servings .
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