Roasted Sweet Potato and Rocket Salad

Name: Roasted Sweet Potato and Rocket Salad
Cook time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; alt and ground black pepper to taste'; 4 sweet potatoes, peeled and cut into wedges; 2 red bell peppers, halved and seeded; 1 clove garlic; 1 shallot; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 dash hot pepper sauce (such as Tabasco®); 1 teaspoon salt; ground black pepper to taste; ½ cup extra virgin olive oil; ½ cup walnut oil; ½ pound baby arugula leaves; 1 (2 inch) piece Parmigiano-Reggiano cheese

I had this salad at a once popular New-American restaurant in Jersey City, but it’s no longer in business. The restaurant used a house-made Romesco dressing, but I made my own roasted red bell pepper dressing that also complements the peppery rocket leaves, also known as baby arugula. It makes a great appetizer or a side to a nice entree.

INGRIDIENT

1 tablespoon olive oil

salt and ground black pepper to taste

4 sweet potatoes, peeled and cut into wedges

2 red bell peppers, halved and seeded

1 clove garlic

1 shallot

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 dash hot pepper sauce (such as Tabasco®)

1 teaspoon salt

ground black pepper to taste

½ cup extra virgin olive oil

½ cup walnut oil

½ pound baby arugula leaves

1 (2 inch) piece Parmigiano-Reggiano cheese

DIRECTION

Step: 1

Preheat an oven to 425 degrees F (220 degrees C).

Step: 2

Whisk the 1 tablespoon olive oil, salt, and pepper together in a bowl; toss the sweet potato wedges with the olive oil to coat. Place the bell pepper halves with their cut-sides down onto a baking sheet; arrange the sweet potato wedges around the peppers.

Step: 3

Roast in the preheated oven until the potatoes are slightly charred and crispy and the the bell pepper skin is blistered, about 45 minutes. Shake the pan once mid-way through the cooking time to keep the mixture from sticking to the pan. Set the potato wedges aside to cool. Place the pepper halves into a bowl and cover with plastic wrap; allow to sweat until cool, about 20 minutes. Peel the skin from the peppers and discard.

Step: 4

Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree until smooth. Slowly stream the 1/2 cup olive oil and the walnut oil into the mixture as it blends. Transfer to a large bowl; add the arugula leaves and toss to coat.

Step: 5

Divide the potato wedges between 4 salad plates; top the wedges with equal amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve immediately.

NUTRITION FACT

Per Serving: 865 calories; protein 9g; carbohydrates 74.8g; fat 60.4g; cholesterol 3.1mg; sodium 715.3mg.

Product salad is morely of the nicest salads to produce . It is more in body delight and water produce . As fruits contain natural sugar , you must have it for eat in mornings . The sweetness in it will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s exactly where you’ll found the salads that may get weight loss.

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