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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salt and ground black pepper to taste
sweet potatoes, peeled and cut into wedges
red bell peppers, halved and seeded
hot pepper sauce (such as Tabasco®)
ground black pepper to taste
extra virgin olive oil
baby arugula leaves
1 (2 inch) piece
This was delicious! I used about 3 more cloves of garlic and didn't have walnut oil. I used 1/4 cup of vinegar as well. My husband loved it. I will definitely be making this again.
I have now made this several times and it is a great winner. Everybody loves the dressing especially. Only difference I have made is to add Parmesan instead of the dearer cheese. Thank you
Delicious although it seems like the dijon might be clashing with the potatoes a bit. I am going to keep all the other ingredients and try something different in place of the dijon next time.
The dressing is very delish but I had to add a little of seasoned rice vinegar to make it more tangy... :)
A delicious and delicate blend of flavors, and an attractive, colorful dish. I'm sure I'll be making it again.
My husband said this was his favorite salad ever! Arugula is essential, it tasted much better than with mixed greens. Also, I thought the dressing was great, even after omitting the roasted, peeled red peppers and walnut oil. Try it!!
Really tasty but heavy -- would like a lighter, lo-cal version of this
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sweet Potato and Rocket Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 544
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