Serves 2 people
Preheat oven to 375 degrees. Peel the sweet potato and cut into ½” cubes, then lay pieces on a cookie sheet or in a baking dish. Drizzle with olive oil; season with salt and pepper. Roast until tender, about 30 minutes. While the sweet potatoes are in the oven, make a simple lemon vinaigrette with the juice from half a lemon, 3 tablespoons of olive oil, salt and pepper. Adjust the acidity to your liking. Slice half a small red onion thinly and add to the vinaigrette. The onion will marinate, softening the onion-y flavor a bit. Peel the satsumas, slice into rounds and set aside. Tear the lettuce into manageable pieces; wash and spin dry. When the sweet potatoes are tender, after 15-20 minutes, remove from the oven and cool for a few minutes. Combine the lettuce, sweet potatoes and tangerines with the onions and vinaigrette and toss.