From: Chef Daniel Schurr, Second Empire Restaurant & Tavern, Raleigh, NC. Yield: 6 servings. 4 cups diced sweet potato (about 3 medium) 2 Tbsp. olive oil ¼ cup rice wine vinegar 1 Tbsp. fresh lemon juice 1 tsp. honey 1 tsp. salt ⅛ tsp. white pepper ¼ cup chopped parsley ¼ cup chopped cilantro ½ cup diced ripe mango ¼ cup chopped shallot 2 bulbs endive, julienne 1 cup creme fraiche Lightly coat sweet potatoes ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.