For the potatoes
3 large sweet potatoes
Salt to taste
For the salad
6 celery stalks – each shaved thin on mandolin
Celery leaves (from 1 head of celery)
1/2 red onion – shaved thin
1 cup red cabbage – finely shredded
1/2 cup Italian parsley – picked leaves
For the vinaigrette
1/4 cup chili oil
1/4 canola oil
1/4 cup rice wine vinegar
1 Tbsp honey
1 tsp soy sauce
Sweet potato ends, finely diced
Salt and pepper to taste
For the garnish
1 bunch minced chives
1/2 cup toasted and chopped walnuts
Simmer whole potatoes in salted water until just tender. Remove from water and let cool at room temperature. When cool enough to handle, peel potatoes and cut into 1/4” - 1/2” slabs, setting aside the ends to incorporate into the vinaigrette. You should get 6 slabs from each potato. Preheat the grill.
In a large mixing bowl combine all salad ingredients. Set aside and refrigerate until ready to serve.
In a small stainless steel bowl combine all the ingredients for the vinaigrette. Season with salt and pepper to taste. Brush the sweet potatoes with chili oil and grill, cross marking them for 3-4 minutes on each side. Dress the salad with vinaigrette.
Arrange sweet potatoes, 3 for each serving, toward the rim of 6 plates.
Place salad in the middle of each plate in a mound. Top with some walnuts. Drizzle some extra vinaigrette over the grilled potatoes and garnish with chives.