I had been ogling a few recipes from Food52 for a while:
I have made it 3 times in the past 2 weeks and have developed a slight addiction. Per Mark’s request, this is going on the Thanksgiving weekend menu. The dressing takes a little time, but the recipe makes enough that you will have leftover salad dressing for the week. I have made delicious lunch salads with the leftover vinaigrette. One day, I was out of bacon, so I had to make this sans my flavor-boosting friend, and it still turned out excellent. Click here for the recipe.
Notes: I did not use the celery root or fennel bulb and my salad was still spectacular. I also have a weakness for applewood smoked bacon, so I used that in place of the regular bacon in the recipe.
I served these baked fries as a starter course to dinner the other night. The fries were a bit spicy, but not overwhelming when paired with the Chili-Cilantro Sour Cream. I used 2 smallish sweet potatoes and could have easily made 4 or more sweet potatoes and we still would not have had our fill. The sour cream-based dipping sauce portion of this recipe makes a lot. I had all intentions of using it later in the week, but failed. You can half the sour cream recipe if you don’t think you will eat a ton of extra. I can’t wait to make these for my brothers, family and friends at our next Superbowl party. If I could, I would usurp the traditional Thanksgiving sweet potato side dishes with this delicious creation! Click here for the recipe!