SWEET-POTATO SALAD with HAM & CURRIED ALMONDS

SWEET-POTATO SALAD with HAM & CURRIED ALMONDS

“An unusual potato salad, this starts with homegrown combination of sweet potatoes and ham, and then turned exotic with a sprinkling of curried almonds.”


FOR THE SWEET POTATOES:
2 pounds sweet potatoes (about 3 large), peeled and cut into ½-inch diced

FOR THE HAM AND ALMONDS:
2/3 cup olive oil, plus 1 tablespoon
3 tablespoons sliced almonds
½ teaspoon curry powder
1-1/2 lb. piece smoked ham, diced
3 scallions including green tops, sliced thin

FOR THE DRESSING:
3 tablespoons cider vinegar or red wine vinegar or white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
1 head red leaf lettuce (about 1 lb.), torn into bite-size pieces (about 3 quarts)
Toss the lettuce into the remaining

FOR THE HAM AND ALMONDS:
In a small frying pan, heat the 1-tablespoon olive Oliver moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.

FOR THE DRESSING: In a large glass or stainless-steel bowl, whisk the vinegar, salt and pepper. Add the remaining 2/3-cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

TO SERVE:
Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.


Yield: 4 servings.