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Roasted Sweet Potato and Rocket Salad Recipe

Recipe by: Navy S.

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In1 h 35 m
  • 1Preheat an oven to 425 degrees F (220 degrees C).
  • 2Whisk 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.
  • 3Roast 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.
  • 4Mince 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.
  • 5Divide 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.
Footnotes
  • Cook's Note:
  • Only use as much dressing as you need and refrigerate the remainder for future use.
Ingredients
  • 4 servings
  • 864 cals
  • 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
  • 1/2 cup extra virgin olive oil
  • 1/2 cup walnut oil
  • 1/2 pound baby arugula leaves
  • 1 (2 inch) piece Parmigiano-Reggiano cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    864
    43%
  • Fat:
    60.4
    93%
  • Carbs:
    74.8
    24%
  • Protein:
    9
    18%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

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