Marinated Sweet Potato and Broccoli from Mollie Katzen Moosewood Cookbook

1. Peel the sweet potatoes, cut them in halves or quarters, and then cut into thin slices. Cook them in a steamer over boiling water while you prepare the marinade. (Keep your eye the sweet potatoes, so they won't overcook.) (about 15 minutes) 2.In a medium-large bowl, combine the oil, garlic, lemon juice, vinegar, salt, mustard, and honey, and whisk until well-blended. As soon as the sweet potato slices are tender (but not mushy), add them, still hot, to the marinade. Mix gently. 3. Steam the broccoli spears until bright green and just tender. Rinse under cold running water to stop the cook, then drain and dry the broccoli pieces completely. Lay them carefully on top of the salad. Cover tightly, and marinate for several hours. (Chilling is optional. This dish tastes good cold OR at room temperature.) (about 5 min) 4. Within about 15 minutes of serving, mix in the broccoli from the top of the sweet potatoes. (If the brocccoli comes into contact with the vinegar too soon, its beautiful green color will fade.) Season to taste with black pepper, and serve garnished with thin slices of green apple and chopped, toasted pecans, if desired.