One of the things I like most is finding new recipes or revising old recipes. When we host or are being hosted, these are the times when the joy of creation rests upon me and I turn the guests into guinea pigs for dishes I have never made before. One of the times last year that that we were invited to friends, I asked what we should bring, the answer was a salad. “What do you think about black lentil yam salad?” I asked my better half. “Yam?” she looked at me playfully, “isn’t that one of the vegetables that you don’t eat?”
“yes” I said “but it looks like an interesting combination, and I also think it fits these summer days”. When I was done preparing the salad I called her to taste it. She took a bite, then another one, “well?” I asked, “I’m not sure” she answered with a grin, “did you make enough? Because I need a few more bites to make up my mind”.
Ingredients
Salad
2 lb yam
1 cup black lentils cooked
1 small red onion diced
1 cup parsley chopped
2 scallions diced
1 cup honey roasted pecan
2 TBS olive oil
Sauce
1 TBS balsamic vinegar
¼ cup olive oil
2 garlic cloves minced
1 TBS silan (or honey)
½ tsp salt
¼ tsp black pepper
Heat oven to 375 F. peel yams, wash and cut to ½ x ½ inch cubes. Oil the yam cubes with olive oil, spread on a baking sheet covered with parchment paper, and roast for about 40 minutes, until the yam is tender. Let aside to cool.
Place all sauce ingredients in a small jar with a tight lid. Shake well.
Place all salad ingredients in a large deep bowl. Toss the vinaigrette sauce and mix well. Serve cold.