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Grilled Sweet-Potato Salad With Bacon & Herb Vinaigrette

6 servings

portions

1 hour

temps total

Ingrédients

3 large Sweet potatoes

1/4 cup Olive oil

1 tbsp Olive oil

8 oz Bacon finely chopped

2 Shallots thinly sliced

1/4 cup Red wine vinegar

1/4 cup Fresh parsley chopped

1 tsp Fresh rosemary

1 tsp Thyme finely chopped

1/4 cup Canola Oil

Instructions

In a large pot of salted water, boil the potatoes until cooked, but not completely soft. (about 25-30 min) Test by piercing a potato with a thin bamboo skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain immediately and set aside to cool.

Heat Grill to Medium Heat

Heat 1 tablespoon of olive oil in a medium sauté pan over high heat. Add the bacon; cook until golden brown and crispy, 5 to 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Return the pan to the heat, adding the shallots to the rendered fat; cook until golden brown and slightly caramelized, about 3 minutes. Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in 1/4 cup olive oil, herbs, and salt and pepper to taste.

Cut the potatoes into 1/4-inch-thick slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.

Place the potatoes in a bowl while they’re still warm and gently toss with the dressing. Sprinkle with the crispy bacon. Serve warm or at room temperature.

Nutrition

Taille de portion

1 1 Serving (134g)

Calories

371

Lipides totaux

32.3182302354879 g

Graisses saturées

7.20474071689449 g

Graisses insaturées

-

Graisses trans

2.17608837825429 g

Cholestérol

25.7035676106667 mg

Sodium

352.92159115922 mg

Glucides totaux

14.8969993126684 g

Fibres alimentaires

2.01741219126623 g

Sucres totaux

12.8795871214021 g

Protéines

5.7130641353103 g

6 servings

portions

1 hour

temps total
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