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.
This really was a delicious recipe and the flavors work so well together. At first I was just eating the sweet potatoes by themselves and didn't want to dip them in the sauce but once I did I realize that they are made for each other! I honestly didn't change a thing about this recipe and loved it
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!!
* 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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