Chloé Desruisseaux’s Sweet Potato Steaks with Kale Salad

Ingredients

• Spice Mix

  • 3 tbsp (45 ml) olive oil
  • 1 tbsp ground coriander seeds
  • 1 tbsp Aleppo pepper
  • 2 tsp brown sugar
  • 2 tsp salt

• Sweet Potatoes

  • 4 large sweet potatoes, peeled, about 3 ½ lb (1.6 kg)
  • 2 cups (500 ml) water
  • 1/2 cup (125 ml) milk
  • 1/4 cup (60 ml) 35% cream
  • 2 tbsp butter
  • 1 garlic clove, chopped

• Pickled Red Onion

  • 1 red onion, thinly sliced
  • 1/2 cup (125 ml) water
  • 1/2 cup (125 ml) red wine vinegar
  • 1/2 cup (105 g) sugar
  • 2 bay leaves
  • 6 black peppercorns

• Ranch Sauce

  • 1 cup (250 ml) plain Greek yogurt
  • 1/3 cup (75 ml) mayonnaise
  • 2/3 cup (25 g) dill, finely chopped (about 1/2 bunch)
  • 2 tsp (10 ml) red wine vinegar
  • 1 tsp (5 ml) Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder

• Lemon Dressing

  • 3 tbsp (45 ml) lemon juice
  • 2 tbsp (30 ml) maple syrup
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp (15 ml) white wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 pinches ground black pepper
  • 2 garlic cloves, finely grated
  • 3/4 cup (180 ml) vegetable oil

• Kale and White Bean Salad

  • 6 cups (180 g) kale, stems removed, leaves coarsely chopped
  • 2 cups (360 g) cooked white beans, warm or cold (see note)
  • 1/2 cup (35 g) fresh Parmesan cheese, grated