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After working long hours and hitting “developer’s” block, I took a much-needed break and called my sister Huvie. As always, she was an inspiration! Thanks, sis.
1 large sweet potato, peeled and cut in small cubes
3 tablespoons Bartenura Olive Oil, divided, for roasting
5 green and 5 white asparagus
Haddar Kosher Salt, for sprinkling
pepper, for sprinkling
1 (8-oz.) bag shredded romaine lettuce
1 avocado, cubed
1 red onion, thinly sliced
sliced tongue (or deli of your choice)
1 cup grape tomatoes, sliced
1/2 cup honey-glazed or roasted cashews
1/4 cup oil
1/4 cup lemon juice
1/3 cup Gefen Honey or silan
2 tablespoons brown sugar (or substitute sugar)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
Preheat oven to 400 degrees Fahrenheit.
Place cubed sweet potatoes into a 9- x 13-inch baking pan and toss with 1 tablespoon olive oil. Sprinkle with kosher salt and pepper and roast for 20 minutes or until tender. Set aside.
Slice off the tips and triangular leaves of the green asparagus. Using a potato peeler, make both the green and white asparagus into curls by peeling downward on each stem, letting the peels drop into a second 9- x 13-inch pan.
Toss with 2 tablespoons olive oil, 1/8 teaspoon kosher salt, and pepper. Roast for 10 minutes. Remove from oven and allow to cool.
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a small bowl and whisk or shake vigorously.
Toss to coat.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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