Sweet Potato Purée
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4 sweet potatoes
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1 tablespoon salt
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1 teaspoon coriander seeds
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1 teaspoon whole black pepper
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¼ teaspoon chili flakes
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1 tablespoon sherry vinegar
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2 tablespoons olive oil
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¼ teaspoon honey
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2 teaspoons miso
Directions:
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Preheat oven to 375.
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Place all ingredients (besides the miso and honey) in large roasting pan. Mix and wrap in foil.
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Cook for 50 minutes or until tender.
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Remove from pan. Peel sweet potatoes.
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Blend purée until smooth and fold in miso and honey.
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Salt to taste.
Brown Butter Vinaigrette
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1 cup unsalted butter
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1 cup blended oil
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2 roasted lemons
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1 tablespoon salt
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2 tablespoons honey
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4 tablespoons champagne vinegar
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2 tablespoons Dijon mustard
Directions:
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In sauce pan, melt butter over high heat.
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Once it begins to foam, carefully stir with whisk until it browns evenly.
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Remove from pan and add the blended oil.
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Cut roasted lemons in half, remove seeds. Reserve pulp and zest.
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Purée roasted lemons until smooth.
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Pour over the butter and oil mixture
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In large bowl, combine the honey, mustard, vinegar and salt.
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Pour over the butter and oil mixture and reserve in a warm place.
Final steps:
Clean a head of radicchio, quarter, and put into mixing bowl. Pour warm dressing over and toss gently. Add sea salt and fresh ground pepper to taste. Spread sweet potato purée on the bottom of the plate and then top with radicchio mixture. Serve with jumbo lump crab meat or grilled shrimp for a healthy entrée.
Follow along for the highly anticipated opening of restaurant Leluia Hall on Instagram @leluiahall.
Leluia Hall chef Cristian Medrano, a native of Peru, worked in Tampa, Orlando, and Washington D.C., before Charlotte.