Fried Sweet Potato and Grilled Pastrami Salad

Zehava Krohn Recipe By
  • Cooking and Prep: 15 m
  • Serves: 4
  • No Allergens

Forget about croutons and nuts. Here’s a new way to get crunch in your salad. The grilled pastrami and sweet potato strips are unexpected and way more flavorful.

Ingredients (11)

Sweet Potatoes



Start Cooking

Prepare the Sweet Potato

  1. Heat oil in a small saucepan over medium heat.

  2. Using your peeler, peel sweet potato into thin strips. Drop a few potato strips at a time into the hot oil and fry until they curl up a bit and the edges are golden and crisp, about three to four minutes. Remove from oil and let drain on a paper towel-lined plate.

Prepare the Pastrami

  1. Meanwhile, grease a grill pan with non-stick cooking spray.

  2. Add pastrami and cook until pastrami is crunchy. Cut into 2-inch pieces and set aside.

Prepare the Dressing

  1. Combine vinegar, salt, sugar, mustard, and garlic in a medium bowl or jar. Blend using an immersion blender.

  2. Slowly add in the oil and blend.

Assemble the Salad

  1. In a large bowl or on individual plates, combine Romaine lettuce and red onion. Top with pastrami pieces and sweet potato strips.

  2. Serve with dressing on the side.  (You will have extra. Reserve remaining dressing for next time.) 

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