Description
A savory side salad featuring roasted sweet potatoes and wilted greens tossed in a lemon garlic dressing.
Ingredients
Units
Scale
- 2 lb (900 g) sweet potatoes, peeled and cut into 1-inch pieces
- 1/3 cup (80 ml) olive oil
- 4 garlic cloves (3 thinly sliced and 1 minced)
- 1 tsp salt, divided and 1/2 tsp pepper
- 1/3 cup (80 ml) grated Parmigiano-Reggiano
- 1/4 cup (60 ml) well-stirred tahini
- 2 tbsp water
- 3 tbsp fresh lemon juice
- 3/4 lb (340 g) greens, stems and center ribs discarded and leaves thinly sliced
Instructions
- Preheat oven to 450F. Toss potatoes with oil and 1/2 tsp each salt and pepper. Place on a foil-lined baking sheet in one layer. Roast, stirring once, for 10 minutes. Add sliced garlic and roast for an additional 10 minutes. Sprinkle with cheese and roast for 5 more minutes, until cheese is melted and slightly golden).
- Meanwhile, in a blender, food processor, or with an immersion blender, puree tahini, water, lemon juice, minced garlic, and 1/2 tsp salt. Puree until smooth, adding a bit of water if too thick.
- (Do step 3 only if you prefer more wilted greens) Place greens in a large saucepan with a few tbsp water over medium-high heat. Cover to steam. Stir occasionally, until greens are wilted.
- Toss greens with hot potatoes and any remaining garlic and oil from the pan. Toss with the dressing and season with salt and pepper to taste. Serve immediately.
Notes
- adapted from Gourmet December 2008
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
Nutrition
- Serving Size: 1 serving
- Calories: 280