One of the best parts of a good salad is the dressing. Good dressings introduce flavors that complement the ingredients without overpowering a salad. A staple on our menu, The Factory Salad has always been served with a Lemon Citronette dressing—until last year, when chef Ray introduced two new dressings: Buttermilk-Herb and Burnt Honey Sweet Potato.
The seasonal Burnt Honey Sweet Potato dressing combines an earthy root vegetable flavor, brightened with vinegar, and subtly sweet with caramelized honey. It’s also a great way to use up extra or over-cooked sweet potatoes. We share the recipe below for you to make at home.
BURNT HONEY SWEET POTATO DRESSING
2 medium-sized sweet potatoes, roasted until soft, cooled and peeled
3/4 cup sherry vinegar
3/4 cup cider vinegar
1 cup neutral oil
1/2 teaspoon ground cumin
Juice and zest of 1 small orange
1/2 teaspoon salt (more to taste)
1/2 teaspoon black pepper
3/4 cup water
2 tablespoons burnt honey
Begin by washing your sweet potatoes then coating them with oil and salt and pepper. Roast in a 375° oven until soft, the time will depend on the size of the potatoes. Allow them to cool and then peel off the skin. Place the potatoes and all other ingredients except for the oil and honey in the blender and blend until smooth. You might need to stop and scrape down the sides to get it to blend properly until smooth.
In a small pot on the stove cook honey until it comes to a boil for approximately 3 minutes or until it begins to caramelize and darken slightly in color. The color change will all depend on what honey you use and the color it is to begin with. Once darkened, drizzle into the blender until honey is incorporated. On low to medium speed, slowly drizzle in the oil until completely combined and emulsified.
Once combined, taste for salt and acidity level. This will vary based on the size of your potatoes and your taste for acidity in your typical salad dressing. If the dressing appears to be too thick add a splash of water and blend to combine.
This recipe works great with any roasted root vegetables like winter squash, pumpkin, or carrots. Serve over salad greens or even in a grain bowl.
P.S.: Find The Factory Salad on the Daily Menu at The Factory Café.