Recipe: Hyatt Regency Apple Sweet Potato Salad with Cajun Dressing (make ahead)

APPLE SWEET POTATO SALAD WITH CAJUN DRESSING

"Hyatt Regency executive Chef John Treusein created this dish for Louisiana Lagniappe, the annual Volunteers of America luncheon."

FOR THE SALAD:
3 1/2 cups peeled and grated raw sweet potatoes
2 tart green apples peeled, cored and grated (Granny Smith are best)
3/4 cup pecans, moderately crushed and toasted
3/4 cup dried red currants
FOR THE DRESSING:
Juice of 1 orange
Juice of 1 lime
1 tbsp white wine vinegar
1 tbsp rice vinegar
1 tbsp Dijon mustard
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 tbsp walnut oil
FOR SERVING:
1 large head bib lettuce, leafed out and washed thoroughly
1 head radicchio, leafed out and washed thoroughly

Combine the sweet potatoes, apples, pecans and currants in one bowl.

Combine the juices, vinegars, mustard, garlic, salt and pepper in another bowl. Whisk all but the oil together. Last add the oils slowly, whisking continually until emulsified.

Combine dressing with apple, sweet potato mix and marinate in the cooler over night.

TO SERVE:
On chilled salad plates place bib lettuce and radicchio "cups" and fill
with equal portions of the salad mix. Serve immediately.

Makes 6-8 servings
Source: Chef John Treusein in the Denver Post, May 1, 2002