Sweet Potato Salad With Garlic Bread And Frisee
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
70
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
7 tbsps
Olive Oil (divided)4 cups
Bread (cubed day-old)1 tbsp
Thyme (chopped fresh)2 cups
Frisee1 cup
Sherry Vinegar1 cup
Cilantro (chopped fresh)Directions:
1
Preheat oven to 400 degrees F
2
Cut the tops off the garlic heads
3
Cut two (6x6 inch) squares of Reynolds Wrap(R) Aluminum Foil and place the garlic in the center
4
Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head
5
Bake for 40 minutes until fragrant
6
Remove garlic from oven and wait until cool enough to handle
7
Set aside
8
Line two baking sheets with Reynolds Wrap(R) Aluminum Foil
9
Arrange the sweet potato wedges on one baking sheet
10
Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper
11
Toss to coat
12
Arrange the bread cubes on the second baking sheet
13
Drizzle with 1/4 cup olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper
14
Toss to coat
15
Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown
16
Combine the croutons, frisee, ricotta salata and sherry vinegar on a platter
17
Squeeze the roasted garlic over them and gently toss to combine
18
Add the sweet potato wedges, toasted hazelnuts and cilantro
19
Add additional salt and pepper to taste