Sweet Potato Latke, Arugula, and Blue Cheese Salad with Honey Vinaigrette
Servings
8 Servings
Ingredients
Sweet Potato Latkes:
- 1/2 lb. sweet potatoes peeled and shredded
- 1/4 cup matzah meal or potato starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 large egg lightly beaten
- Extra virgin olive oil for frying
For Dressing and Salad:
- 1/2 cup extra virgin olive oil
- 3 tablespoons honey
- 1 tablespoon Dijon-style mustard
- 1/4 cup freshly squeezed lemon juice or balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 4 oz. blue cheese crumbled
- 8 cups about 12 oz. baby arugula leaves, packed
Instructions
Sweet Potato Latkes:
- In a large bowl, mix together sweet potato, matzah meal, baking powder, salt, pepper, garlic powder, and egg.
- Heat 1⁄4-inch oil in a large skillet over medium heat.
- Line a sheet pan with two layers of paper towels.
- Working in batches, drop 1⁄4 cup batter into oil, and flatten slightly into circles. Fry until nicely browned, about 4 to 5 minutes per side. Remove from pan, and drain on the prepared pan. Continue with remaining batter.
For Dressing and Salad:
- In a mason jar, cruet, or medium bowl, whisk or shake olive oil, honey, mustard, and lemon juice or balsamic. Season to taste with salt and pepper.
- Line a family-style platter or individual salad plates with arugula. Top with warm sweet potato latkes, crumbled blue cheese, and drizzle lightly with dressing. Finish with freshly cracked black pepper. Place any extra dressing on the side.