Ingredients:
1 lb sweet potatoes, diced
2 celery ribs, sliced
1 celery root, grated ( celeric)
2 spring onions, sliced
1 cup bean sprouts
1/2 cup pecans, chopped
2 heads endive, separated
1 teaspoon lemon juice
3 fresh thyme sprigs, to garnish
4 tablespoons olive oil
1 tablespoon garlic-flavored red wine vinegar
1 teaspoon light-brown sugar
2 tablespoons fresh thyme
Directions:
Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
Drain thoroughly, transfer to a bowl and allow to cool.
Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
Spoon the potato and salad greens mixture onto the endive leaves.
In a small bowl, beat the dressing ingredients together.
Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.