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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.
1 large sweet potato, peeled
oil, for frying
1/2 pound pastrami
1 (8-ounce) bag chopped Romaine lettuce
1 medium red onion, cut into thin strips
1/3 cup distilled vinegar
1 teaspoon salt
3/4 cup sugar
1 teaspoon mustard
3 to 4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
1 cup oil
Heat oil in a small saucepan over medium heat.
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.
Meanwhile, grease a grill pan with non-stick cooking spray.
Add pastrami and cook until pastrami is crunchy. Cut into 2-inch pieces and set aside.
Combine vinegar, salt, sugar, mustard, and garlic in a medium bowl or jar. Blend using an immersion blender.
Slowly add in the oil and blend.
In a large bowl or on individual plates, combine Romaine lettuce and red onion. Top with pastrami pieces and sweet potato strips.
Serve with dressing on the side. (You will have extra. Reserve remaining dressing for next time.)
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can this salad the frying be done in advance? or it wont be that good? can this salad the frying be done in advance? or it wont be that good?
I think it can be done in advance, the toppings at least. Just warm it up a drop before.
m-m-m!!! Great Dressing!
time consuming to do sweet potatoes but looked so pretty!
Winner! Will make it again. Bought ready fried sweet potato chips as a shortcut.
Yum!