Even as we eye the rest of the Thanksgiving leftovers, our bodies tell us to look for something green instead. Or purple, or orange.
Most of our farm stands are closing down for the season, but we still have a few that stay open all year, and limited farmers markets. We are, of course, entering the local dark season of the long-keepers – roots and winter squash – and those precious greenhouse greens. All delicious, but at some point the novelty of new rutabaga and turnips will wear off.
A Blue Zone food
Sweet potatoes will be around for the duration, and recently there have been an abundance of the slender Japanese purple variety also called Okinawan Sweet Potatoes. A native to South American, they’ve traveled the world for hundreds of years. Delicious, and these are one of the *Blue Zone foods we hear about.
Will eating them help us to live to 100? Not sure about that, but they will definitely contribute to a healthier diet, bit by bit. High in anti-oxidants (150% more than blueberries), they are great sources of fiber, and more vitamins and minerals than just about any other vegetable. In general, the deeper the color of a vegetable, the higher the mineral content, and these are deeply pigmented. One could call them a superfood, and I use that term carefully, trends being what they are! Soon there will be Japanese Sweet Potato Protein Powder, or Japanese Sweet Potato Supplements, Japanese Sweet Potato corn flakes. You know how it goes. Just eat the vegetable and save your money.
Sometimes sweet potatoes are just too sweet
While personally, I find sweet potatoes too, well, sweet, and these are sweeter still, they work nicely in a group. If they are part of an ensemble of veggies in a salad or a soup, their role is well accepted, and here the bitterness of the greens offers balance. Earthy and sweet, I know most of my family love them. Next up, I’ll offer them purple sweet potato oven fries!
And just to make things more interesting
The same day I spied the purple potatoes, I also found some beautiful purple and speckled radicchio. The bitter of these marvelous greens is a good partner to balance the sweet. The carrot adds its own flavor to this salad, but you could also use parsnips, or really any other favorite vegetable.
Chamomile in a dressing?
I had a salad with chamomile dressing last summer at a local restaurant, and the taste stayed in my memory. For a little different dressing, I used their idea and infused some dried chamomile flowers from my garden in olive oil, and made a simple lemon vinaigrette. It is slightly floral, but not as overpowering as the flavor of the tea. If you don’t care for the flavor of chamomile, just use a basic lemon vinaigrette here. It’s all good.
Salad of Japanese Purple Sweet Potato and Painted Radicchio
- Extra virgin olive oil
- 1 lb. purple Japanese sweet potatoes
- 1 large carrot, any color
- Two heads of radicchio, choice of colors
- 1 small shallot
- A few chopped almonds or other nuts or seeds for crunch
- Chamomile and Lemon Vinaigrette
Preheat oven to 400 degrees. Brush a baking sheet with olive oil.
Slice the potatoes and carrot into fairly even rounds and place on the sheet. Drizzle with a bit more oil, and season with salt and pepper.
Roast for 10 minutes and turn. Roast another 5 to 8 minutes, or until tender.
Line a large platter with your radicchio, and toss the potatoes and carrots on top. Sprinkle with the shallot rings and a few almonds, dress with the vinaigrette, and finish with a bit more salt and pepper to taste, making sure to hit the radicchio.
Chamomile and Lemon Vinaigrette
- About 1/3 cup crushed chamomile flowers
- 2/3 cup fruity olive oil
- 1/3 cup white wine vinegar
- Zest of one lemon
- 2 tbsp. lemon juice
- 1 tsp. honey or maple syrup
Simmer the chamomile flowers in the olive oil for about five minutes, then let cool to room temperature. Strain through a paper towel lined fine mesh strainer.
Mix in the rest of the ingredients well, a jar works best here, shake it up good.
*Blue Zones are the seven areas in the world where the populations routinely live to be over 100 years, and still active and healthy. The areas in common in these zones are a non-processed diet rich in vegetables, exercise, social interaction with family or tribe, living a purposeful life, and even having a glass of wine with friends! There’s lots of information on the web, and a really good documentary series on Netflix “Live to 100: Secrets of the Blue Zones.”
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Dot, the salad is absolutely beautiful. It looks like a Dutch painting.
Thank you Bernie! It really is pretty for the “first bite with your eyes”!
Beautiful and my favorite color. I bet this is a very tasty salad.
It was beautifully balanced. I’ll make this again.
This is beautifully combined! I have begun to enjoy chamomile and like a light vinaigrette, so this is a must try! I like to grill radicchio, too.
I love grilled radicchio! It’s actually one of my favorite salads!
Simply brilliant!
Thank you!
An artfully created salad and you have me intrigued with the chamomile and lemon vinaigrette!
Thank you! It feel a little like creating a piece of art!
I love the color of the potatoes!
It’s really striking!
Dorothy, this is a totally stunning salad, not only in presentation, but with the wonderful flavors as well.
Love the idea of chamomile dressing. I will definitely make it soon!
Thank you! I fell in love with the dressing at the restaurant, and this is close. Theirs had a bit more chamomile flavor, but I think they might have added some fresh flowers too, which I no longer have of course.
Hope it tasted as good as it looked because it was beautiful.
Thank you! It made a special offering at dinner.
Your presentation of this salad is incredible!
The dressing sounds lovely, along with the potatoes and radicchio.
Another extraordinary recipe!
I applaud you!
Why thank you Nancy! It was really a treat!
Lovely-looking salad I shall try and copy tho’ I have not seen purple radicchio here. No chamomile in the dressing tho’ – as a small child in N Europe I was made to drink far too much chamomile tea whenever a cold struck – came to hate the taste1 Hmm – these days am turned off by the term ‘superfood’ also . . . just eat fresh, healthy food you like without putting each kind under the microscope every time !!!
I so agree! But folks are always looking for that magic pill!
I haven’t seen the purple sweet potatoes in our shops, but will look out for them now!
All of a sudden, they’ve sort of popped up here. The farmers are growing them, and I see them at the co-ops and Healthy Living grocery store, which is a local store similar to Whole Foods.
This salad looks beautiful. I love the colors!
Thank you so much Elaine! The color really adds to the experience.
What beautiful colours Dorothy! “Anche l’occhio vuole la sua parte” is Italian for “the eye wants its share too”, so inviting. And I love the idea of the chamomile dressing, must try.
I absolutely love that phrase! I will tuck it away for future use!
Oh, what a gorgeous salad, D!
I hope you had a lovely Thanksgiving.
We did. A bit smaller this year because it was my daughter’s in-laws turn to have her family, but we had a lovely day with my son’s family. You?
Just 7 of us … our older son and his family at their house. My younger son was doing the inlaw thing. DIL did all the work, God bless her. I just made my traditional stuffing and proceeded to stuff myself! We didn’t leave empty handed, though; we snagged the carcass for turkey soup! How can it not be a good day when the grands are around? 🧡
It’s always a good day when the grands are around! I have a carcass simmering as I write!
What a clever idea making a salad with sweet potatoes. The chamomile dressing sounds wonderful. Hope you had a wonderful holiday Dorothy!
Thank you Jan! We had a great holiday, smaller than usual, but really nice. How was yours?
It was a quiet day with only Joe’s Mom joining us for dinner. Not having to stress over a big holiday meal was welcome this year.
What a beautiful salad! I like sweet potatoes but I simply love radicchio! What a great combination of sweet and bitter, crunchy and creamy! I’m very curious in the chamomile vinaigrette! So interesting Dorothy!
Thank you Ribana! I really enjoyed this salad with all its components working together. And it made me feel healthier just looking at it!
Such a beautiful and creative salad Dorothy!
Thank you Jenna! It was fun putting this one together.
Haven’t seen those Japanese purple sweet potatoes around here yet.
Keep your eye out, I’ve started seeing them everywhere!
This sounds great! I love bitter salad greens, and the roasting brings out the sweetness in sweet potatoes so I’m sure these complement each other perfectly. Delish!
Thank you! It was a really balanced salad, and even though sweet potatoes are not my favorite, I’ll gladly make this again.
What a gorgeous meal and I just want to find it all and make it today!
That’s lovely to say! Thank you, and happy shopping!
I love the purple sweet potato its one of my favourites and readily available most of the year round here…I also love my chamomile tea and your dressing using it sounds interesting 🙂
I’m really pleased to see the purple sweet potatoes more and more around here, so much nutrition!
Wow, I would love to try those sweet potatoes. I thought my blueberries were good for me but these certainly are better for you!
They are both great! Plus, blueberries are one of my favorites!
I’ve never tried purple sweet potatoes before. Thank you for the delicious looking inspiration!
That purple color is divine! And I like that idea of balancing out the sweetness of the potatoes with other veggies ~ Great tip
Thanks! I’m not a big fan of the sweet side of things, so I’m always looking for a little balance. Sort of like life!
Yes, balance in the recipes just like with our lifestyle in general! ⚖️
What a beautiful salad! And the vinaigrette sounds really good, too! 🙂
Thanks! It was beautiful and delicious to eat!
Blue Zone eating sounds wonderfully fine to me, Dorothy! We can buy the purple sweet potato, and do. I absolutely love the orange potato and have that regularly every which way. I’m also finding a new love for Vinaigrette; serving a variety on or in most meals.
Wonderful! We have just recently been finding the purple variety, but I suspect we’ll see more of them.
Love a snappy vinaigrette too!
I just bought a book about the Blue Zones, the people, and what they eat. I’m all over this one. I think I saw these at Leonardi’s the other day but didn’t think much of it. I’m going back! Thanks Dorothy, may we both live to 100! Hugs, C
So much of the Blue Zones is common sense, things we know deep down are good for us!