Sweet-Potato Salad with Ham and Curried Almonds

• 2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch dice
• 2/3 cup plus 1 tablespoon olive oil
• 3 tablespoons sliced almonds
• 1/2 teaspoon curry powder
• 1 1/2-pound piece smoked ham, such as Black Forest, diced
• 3 scallions including green tops, sliced thin
• 3 tablespoons cider vinegar or red- or white-wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 head red leaf lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)

1. Bring a medium pot of salted water to a boil.
2. Add the sweet potatoes and boil until just tender, 5 to 10 minutes.
3. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.
4. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking.
5. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes.
6. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.
7. In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper.
8. Add the remaining 2/3 cup oil slowly, whisking.
9. Toss half the dressing into the sweet-potato mixture.
10. Toss the lettuce into the remaining dressing.
11. Put on plates and top with the potato salad.

sweet potatoes, olive oil, almonds, curry powder, ham, green tops, cider vinegar, salt, freshground black pepper, red leaf

Taken from www.foodandwine.com/recipes/sweet-potato-salad-with-ham-and-curried-almonds (may not work)