This Gordon Ramsay sweet potato salad pairs griddled sweet potato rounds with tangerine segments, bitter frisée and a citrus vinaigrette, ready in 20 minutes. Ramsay boils first then chars on a hot griddle, giving you a creamy centre with smoky edges.
In Fast Food, Ramsay calls this his “Tangerine, Frisée and Sweet Potato Salad” and designs it around three flavours: sweet potato, sharp tangerine, bitter frisée. He whisks fresh tangerine juice into the vinaigrette so the citrus on the plate matches the citrus in the dressing.
The two-stage cooking is the key: boiling for 3 to 4 minutes cooks the centre through, then griddling for 2 to 3 minutes per side adds char without burning. You can boil ahead and griddle at the last minute.
Gordon Ramsay Sweet Potato Salad
Course: Salads, Starters4
servings10
minutes10
minutes20
minutesFrom Gordon Ramsay’s Fast Food, this sweet potato salad features griddled sweet potato rounds with tangerine segments, frisée and a citrus vinaigrette. A starter that balances sweet, sharp and bitter in every bite.
Ingredients
2 large sweet potatoes, peeled
2 tangerines
Olive oil, to brush
200g (7 oz) frisée (curly endive)
Sea salt and freshly ground black pepper
For the dressing:
1 to 2 tbsp fresh tangerine or orange juice
50ml (2 fl oz) classic vinaigrette (1 tbsp red wine vinegar whisked with 3 tbsp extra virgin olive oil, salt and pepper)
Directions
- Boil the sweet potato: Cut the sweet potatoes into 1cm thick rounds. Boil in a pan of salted water for 3 to 4 minutes until just tender when pierced with a knife. Drain well and pat dry with kitchen paper.
- Prepare the tangerines: Peel and segment the tangerines, removing all white pith.
- Griddle the sweet potato: Heat a griddle or stovetop grill pan until hot. Brush the sweet potato slices with olive oil, season with salt and pepper, and grill in batches for 2 to 3 minutes on each side until charred.
- Make the dressing: Whisk the tangerine or orange juice into the vinaigrette and check the seasoning.
- Assemble: Toss the frisée and tangerine segments with some of the dressing. Arrange on plates with the warm griddled sweet potato slices. Trickle over the remaining dressing and serve.
FAQs
Why does Ramsay boil before griddling?
Raw sweet potato takes too long on a griddle and burns on the outside before the centre cooks through. Boiling first for 3 to 4 minutes gets the inside soft, then a quick char on the griddle adds flavour and colour without overcooking. It also means you can boil the slices hours ahead and griddle them in two minutes when you are ready to serve.
How does this compare to Ottolenghi’s sweet potato salad?
Ottolenghi typically roasts his sweet potato with Middle Eastern spices like cumin and za’atar, then dresses it with tahini and pomegranate. Ramsay takes a completely different direction: French bistro, no spice, all about citrus and bitterness. Ottolenghi’s is warmer and richer. Ramsay’s is lighter and sharper, designed as a starter rather than a main.
Can you use oranges instead of tangerines?
Yes, and Ramsay suggests using orange juice in the dressing if tangerines are out of season. The flavour will be slightly less sweet and more acidic, which still works with the frisée. Clementines or satsumas also work well and are easier to peel. Avoid blood oranges here as their tartness competes with the vinaigrette rather than complementing it.
What can you use instead of frisée?
Frisée (curly endive) provides the bitter crunch that balances the sweet potato. If you cannot find it, chicory or escarole are the closest alternatives. Rocket would also work but shifts the salad in a more peppery direction. Avoid soft leaves like lamb’s lettuce or spinach because they wilt against the warm potato and go limp.
What should you serve sweet potato salad with?
Ramsay serves it as a standalone starter in Fast Food, but it also works as a side for roast duck, grilled pork chops or pan-fried fish. The citrus dressing pairs well with oily fish in particular. For a bigger salad spread, serve it alongside his piccalilli potato salad for two very different takes on the same vegetable.
Does sweet potato salad keep well?
The griddled sweet potato slices store in the fridge for a day, but the frisée wilts once dressed and the tangerine segments soften. Keep everything separate and assemble just before serving. The vinaigrette keeps for a week in a jar. This is a 10-minute assembly job, so there is no real advantage to making it ahead. For more warm salads from Ramsay, see the full collection.
