This sweet potato latke, baby arugula and blue cheese salad with a honey vinaigrette is a warm, wonderful, winter salad featuring the foods and flavors of the holiday and season.
Variation: Crumbled blue cheese lends a bold, sharp, and salty flavor to this salad. Swap with warm brie for a milder, creamy effect. To melt the brie, first preheat broiler, then cut brie into 8 slices. Remove the paper towels from under the latkes. Place a slice of cheese on each latke and broil until cheese is slightly melted and bubbly at the edges. Watch carefully so it doesn’t burn.
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Sweet Potato Latkes:
- 1⁄2 lb. sweet potatoes, peeled and shredded
- 1⁄4 cup Manischewitz matzah meal
- 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
- 2 cups whole milk
- Canola oil for frying
Honey Vinaigrette Dressing:
- 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
Sweet Potato Latkes:
1. In a large bowl, mix together sweet potato, matzah meal, baking powder, salt, pepper, garlic powder, egg, and milk.
2. Heat 1⁄4-inch oil in a large skillet over medium heat.
3. Line a sheet pan with two layers of paper towels.
4. 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:
5. 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.
6. 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.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 Subscribe Now