Roasted Sweet Potato and Rocket Salad Popular Recipes
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| Roasted Sweet Potato and Rocket Salad |
"I had this salad at a once popular New-American restaurant in Jersey City, but it's now not in business. The restaurant used a house-made Romesco dressing, however I made my very own roasted purple bell pepper dressing that also complements the peppery rocket leaves, also known as baby arugula. It makes a brilliant appetizer or a facet to a pleasing entree."
Ingredients :
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- four candy potatoes, peeled and cut into wedges
- 2 pink bell peppers, halved and seeded
- 1 clove garlic
- 1 shallot
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 sprint warm pepper sauce (such as Tabasco®)
- 1 teaspoon salt
- ground black pepper to taste
- half cup extra virgin olive oil
- half cup walnut oil
- half of pound baby arugula leaves
- 1 (2 inch) piece Parmigiano-Reggiano cheese
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H35M |
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- Preheat an oven to 425 tiers F (220 degrees C).
- 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 reduce-facets down onto a baking sheet; set up the candy potato wedges around the peppers.
- Roast within the preheated oven until the potatoes are barely charred and crispy and the the bell pepper skin is blistered, approximately forty five minutes. Shake the pan once mid-manner through the cooking time to keep the combination 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 till cool, about 20 mins. Peel the pores and skin from the peppers and discard.
- Mince the garlic and shallot together in a food processor. Add the peeled peppers, lemon juice, mustard, hot sauce, salt, and pepper; puree till easy. Slowly circulate the 1/2 cup olive oil and the walnut oil into the aggregate because it blends. Transfer to a huge bowl; add the arugula leaves and toss to coat.
- Divide the potato wedges between 4 salad plates; top the wedges with identical amounts of the dressed arugula leaves. Shave the Parmigiano-Reggiano cheese over the salads to serve. Serve straight away.
Notes :
- Only use as a lot dressing as you need and refrigerate the remainder for future use.
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