Summer is sweaty and sticky. Oh, and shiny too! No? Just me? I find myself drenched on a daily basis. I’ve even begun packing deodorant in the bag I bring to work and stashing a little hand towel in my purse to keep the sweat at bay.
So it makes sense that every website, blog, and magazine is featuring no-cook, no-oven, or no-stove recipes at the moment. They suggest that you slice up a few tomatoes or whip some cream to dollop on your berries and head outside. Outside. Probably the last place I want to be right now. That’s why I’m offering this healthful, filling, and refreshing recipe to you.
Yes, you must turn on both the oven and the stove. But, you get to do it in the comfort of your air-conditioned, fan-blasted kitchen.
Hayley Daen is a sophomore at the University of St Andrews, where she lives in a dinky apartment right across from Tesco, which makes throwing impromptu tea parties a snap.
Roasted Asparagus and Sweet Potato Salad
This salad is a meal in itself. The sweet potatoes provide complex carbohydrates, and the egg is protein-rich to keep you satiated.
For the salad:
1 bunch asparagus
1 medium sweet potato
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
Freshly ground black pepper
1 medium yellow onion, peeled and thinly sliced
1 head Romaine lettuce
For lemon vinaigrette:
1/4 cup fresh lemon juice from about 2 lemons
1/4 cup white wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup olive oil
To roast vegetables: Preheat oven to 450°F. Trim the woody ends from the asparagus. Scrub the sweet potato. Cut into 1-inch cubes. Toss asparagus and sweet potato pieces in 2 tablespoons olive oil on a rimmed baking sheet. Sprinkle with salt and pepper. Roast for 8-10 minutes, until asparagus is tender and slightly crisped at the tips. Remove asparagus and return sweet potatoes to oven to roast for 10 minutes more, until tender when pierced with a knife. Remove from oven and set aside.
To caramelize onions: Heat remaining 2 tablespoons of oil in a large sauté pan over medium heat. Once the oil begins to ripple, reduce the heat to low and add the onions. Stir onions until they are coated with oil. Continue stirring until the onions have softened and turned a dark, golden brown. Remove from heat.
To soft-boil eggs: Place eggs in a large saucepan and cover with water. Bring to a boil. Once water has come to a boil, cover pot and remove from heat. Allow eggs to continue to cook for three minutes, then immediately remove from saucepan with a slotted spoon and submerge into an ice bath. Peel eggs and cut in half.
To make the vinaigrette: Whisk together lemon juice, vinegar, salt, and pepper in a medium bowl. Continue whisking, as you drizzle in the olive oil until it’s all incorporated.
To assemble: Tear romaine leaves with your hands into bite-sized pieces. Toss lettuce, sweet potatoes, asparagus, caramelized onions, and eggs together in a large salad bowl. Serve with lemon vinaigrette.