Description
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.
Ingredients
- 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
- ½ cup extra virgin olive oil
- ½ cup walnut oil
- ½ pound baby arugula leaves
- 1 (2 inch) piece Parmigiano-Reggiano cheese
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 4