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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

Only use as much dressing as you need and refrigerate the remainder for future use.

Nutrition Facts

864.5 calories; protein 9g 18% DV; carbohydrates 74.8g 24% DV; fat 60.4g 93% DV; cholesterol 3.1mg 1% DV; sodium 715.3mg 29% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
10/27/2010
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. Read More
(16)
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2010
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. Read More
(16)
Rating: 5 stars
12/22/2009
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 Read More
(13)
Rating: 4 stars
11/04/2010
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. Read More
(8)
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Rating: 5 stars
10/08/2010
The dressing is very delish but I had to add a little of seasoned rice vinegar to make it more tangy...:) Read More
(6)
Rating: 5 stars
10/14/2010
Wonderful! Read More
(4)
Rating: 5 stars
10/06/2011
A delicious and delicate blend of flavors and an attractive colorful dish. I'm sure I'll be making it again. Read More
(4)
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Rating: 5 stars
10/02/2012
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!! Read More
(3)
Rating: 4 stars
01/05/2015
The combination of the sweet potatoes and the arugula turned out to be quite tasty. I didn't have any fresh red bell peppers so I substituted roasted red bell pepper paste in the dressing. I felt like walnuts would go nicely with this salad so I added a handful of chopped walnuts in the end. My only problem with this salad is that it is very time-consuming--washing peeling chopping and roasting the sweet potatoes took more time than making the main dish!! Read More
(2)
Rating: 5 stars
10/12/2014
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 Read More
(2)