Sweet potato & crouton creamy salad
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A beautiful combination of sweet, crispy and creamy to give the meal a great side. The dressing may seem thick at first yet when combined with the lettuce it stretches to a good consistency. If preparing the salad ahead of time, to maintain crispiness, keep ingredients separate and combine just before serving.
Ingredients
- 1 large romaine / cos lettuce – bottom stem removed, washed, drained, sliced into thin strips
- 1 large sweet potato – approx. 20 x 6cm / 8in x 2.5in – peeled, rinsed, quartered, sliced finely
- 1 tablespoon olive oil – for sweet potato
- 4 slices bread – pictured spelt
- 4 tablespoons olive oil – for bread
Dressing
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon maple syrup
Directions
- Preheat fan forced oven to 180C / 356F.
- Prepare vegetables.
- In a large pan add the sweet potatoes and combine with olive oil. Place in preheated oven for 20 minutes turning every 10 minutes to prevent sticking. Remove and allow to cool.
- Prepare croutons by slicing crusts off bread. In a small bowl add 1 tablespoon at a time of olive oil and brush each slice of bread on both sides. Repeat for each slice.
- Cut each slice into 4 x 4 cubes and place on oven proof tray. Place tray in oven for 8-10 minutes or until golden and crispy. Remove and allow to cool.
- Prepare dressing by combining all ingredients into a food processor or blender. Blend on high speed for 30 seconds until the mixture is a thick creamy consistency.
- In a large serving bowl add the lettuce and combine with the dressing.
- Add croutons and sweet potatoes. Mix lightly and serve.
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