Paleopatra Salad
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 large japanese sweet potato
- 5 pieces bacon
- 1⁄2 teaspoon salt
- 1 dash garlic powder
- 1⁄4 teaspoon Chinese five spice powder
- 1⁄4 teaspoon black pepper
- 1⁄2 lb salmon fillet, broiled
- walnut pieces
- 3 ounces cheddar cheese, grated
- 1 bartlett pear, diced
- 1 -2 romaine lettuce hearts
- 1⁄2 cup vinaigrette dressing
- 1 tablespoon Dijon mustard
directions
- Preheat the oven to 425. If available, use a convection oven.
- In a wide pan on the cooktop, fry the bacon.
- While the bacon is frying, peel the koimo (Japanese sweet potato) and dice it in 1/2 inch cubes.
- When the bacon is crisp, remove from the pan. Crumble the strips into bits.
- Mix the spices and salt into the bacon fat in the pan. Add the diced koimo and mix until coated with fat.
- Move the diced koimo onto a cookie sheet, and spread across it evenly. Put it into the oven for up to 40 minutes. Stir and flip the cubes half-way through.
- Chop the salmon fillet into small shreds.
- Chop the romaine lettuce and put in a salad bowl.
- Add the salmon bits, bacon bits, walnuts, grated cheese, diced pair to the salad bowl.
- Mix the vinaigrette dressing and dijon mustard in a small bowl. Then add to the salad bowl.
- When the koimo cubes are fully roasted, they should be slightly crunchy on the outside, but still soft in the middle. Remove from the oven and let cool for a few minutes.
- Add the koimo cubes to the salad bowl and toss all ingredients together.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!