What I love most about this platter, aside from the taste and appealing presentation, is how easily it all comes together. The dressing can be made way in advance, and the veggies can be prepared and cut two days in advance and bagged separately in the fridge. Even the sweet potatoes can be baked beforehand. The fun part is getting creative and setting it all out! Either do it in rows on a rectangular platter or in concentric circles on a round one. If you’re really pressed for time, you can just toss it all together in a bowl. Same delicious taste! Thanks, Avigail G.!
Colorful Salad Platter
- Cooking and Prep: 35 m
- Serves: 8
Prepare the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place sweet potato sticks in a single layer in a Gefen Parchment-lined baking pan. Drizzle with oil and sprinkle with salt. Bake for 20 minutes or until soft. Set aside to cool.
Prepare the Dressing
Boil water in a kettle and pour into a small pot. Place egg in pot and cover. Set timer for two to two and a half minutes. Remove egg from pot and wash with cool water.
Peel egg and place with all other ingredients in a tall plastic container. Blend together well with an immersion blender. If necessary, add a little water to achieve the right consistency. Taste and adjust seasoning.
For a thicker dressing, place oil in the freezer for an hour or two. Also, you can vary veggies and amounts according to your preference.
Lay out all vegetables in rows on a platter. Garnish with dried cranberries or raisins and sugared pecans (you can make your own). Drizzle with dressing or serve dressing on the side.
Photography: Moishe Wulliger
Styling: Renee Muller