Sweet Potato Steakhouse Salad with Truffled Dijonnaise
Cook Time 15 min
Prep Time 10 min
Servings 2-4
INGREDIENTS

Dijonnaise:

¼ cup TRUFF Mayonnaise

¼ cup Dijon mustard

1 tablespoon lemon juice

Salt and cracked black pepper to taste


Roasted Sweet Potato Wedges:

1 large or 2 medium sweet potatoes, cut into wedges

1 tablespoon olive oil

½ tablespoon steak seasoning (can be store bought Steak Spice Blend or use recipe below)

2 teaspoons brown sugar


Salad:

4 cups kale, woody stems removed and chopped

¼ cup red onion, peeled and diced

4 slices of bacon, cooked and chopped

¾ cup cherry tomatoes, halved

2 hard-boiled eggs, peeled and quartered

¼ cup spring onions, chopped


Steak Seasoning:

2 tablespoons coarse salt

2 tablespoons coarse ground black pepper

2 tablespoons paprika

1 tablespoon dried minced garlic

1 tablespoon dried minced onion

1 tablespoon red pepper flakes


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Sweet Potato Steakhouse Salad with Truffled Dijonnaise

The classic steakhouse salad is getting a spring-inspired makeover. Roasted sweet potato wedges are seasoned with steak seasoning, olive oil, and a touch of brown sugar. Instead of the iceberg wedge, we’re using kale.

 

Joining the roasted sweet potatoes and kale are cherry tomatoes, hard-boiled eggs, crispy bacon, red onion, and spring onions. A magical combination of TRUFF mayonnaise and Dijon mustard (aka. a dijonnaise) is our dressing of choice for this hearty, seasonal salad.

 

Instructions:

 

  1. Preheat the oven to 200°C.

  2. Place TRUFF Mayonnaise, Dijon mustard, and lemon juice in a small bowl. Whisk to combine the dressing, and season to taste with salt and pepper.

  3. Place the sweet potato wedges in a large bowl. Add olive oil, steak seasoning, and brown sugar, and toss to coat. Transfer the seasoned wedges to a baking tray. Roast the sweet potatoes for about 15 minutes or until tender and slightly crispy. Remove from the oven and set aside to cool slightly.

  4. Divide the kale, onion, bacon, tomatoes, eggs, and sweet potato wedges between plates. Drizzle the salad with dijonnaise and sprinkle with chopped spring onions before serving.

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