Benin Style Vegetable Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup yukon gold potato, 3/4-inch cubed and peeled
• 1 cup sweet potato, 3/4-inch cubed and peeled
• 4 cups water
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 4 medium carrots, peeled
• 3 small beets
• 10 bibb lettuce
• 10 small red cabbage leaves
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1/8 teaspoon sugar
• 1/8 teaspoon fresh ground black pepper
• 2 teaspoons extra virgin olive oil
• 2 dried habanero chiles
• 1/2 cup prepared seafood cocktail sauce
• 1/4 cup light mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground ginger

Recipe

• 1 to prepare salad, place potatoes in a medium saucepan; cover with water. bring to a boil. reduce heat; simmer 10 minutes or until tender. drain; rinse with cold water. drain. place potatoes in a large bowl.
• 2 bring 4 cups water to a boil in a medium saucepan; add cauliflower and broccoli. cook 1 minute or until crisp-tender. drain; rinse with cold water. drain. add cauliflower mixture to potatoes.
• 3 using a vegetable peeler, scrape carrots from tip to stem to make long ribbons. add carrot to potato mixture, tossing gently to combine.
• 4 leave root and 1-inch stem on beets; scrub with a brush. place in a medium saucepan; cover with water. bring to a boil. cover, reduce heat, and simmer 25 minutes or until tender. drain; rinse with cold water. drain; cool. trim off beet roots; rub off skins. cut beets into 1/4-inch-thick slices. arrange lettuce and cabbage leaves alternately on a large platter.
• 5 to prepare vinaigrette, combine thyme and next 5 ingredients (thyme through 1/8 teaspoon black pepper), stirring with a whisk. add oil, stirring well to combine; drizzle vinaigrette over lettuce. spoon potato mixture over lettuce; top with beets.
• 6 to prepare dipping sauce, place chiles in a spice or coffee grinder; process until finely ground. place 1/8 to 1/4 teaspoon ground chile in a medium bowl (reserve remaining ground chile for another use). add cocktail sauce and remaining ingredients, stirring well to combine. serve with vegetables.