Arugula Salad with Shaved Parmesan and Sweet Potato Skins Recipe

This arugula salad recipe was created especially for Biltmore by Chef Vivian Howard of A Chef’s Life on PBS and is a perfect blend of taste and texture for spring!

Wine Pairing Suggestion: Pairs well with many of our crisp, dry white wines including Biltmore® Reserve Chardonnay and Vanderbilt Reserve® Sauvignon Blanc.

Savor this elevated spring salad by Chef Vivian Howard!

Arugula Salad with Shaved Parmesan and Sweet Potato Skins

Total time: 1 hour Serving Size: 4 people

Ingredients:

• 4 roasted sweet potatoes (scoop out flesh and reserve for other use)
• Vegetable oil
• Kosher salt to taste
• 6 ounces mature spicy arugula leaves
• 1 cup shaved Parmigiano Reggiano, Pecorino Romano, or Ricotta
• Olive oil, fresh lemon juice, and kosher salt to taste

Maple Reduction

• ½ cup maple syrup or honey
• ¼ cup cider vinegar
• 1 tablespoon coriander seeds
• 1 pinch chili flakes

Instructions:

• Roast sweet potatoes in a 450°F oven for 45–60 minutes. Cut the potatoes in half and scoop out the flesh; reserve for other use.
• Cut your sweet potato skins into strips or wedges. Add enough oil to a sauté pan so that it climbs about a third of an inch up the pan’s sides. Heat the oil over medium heat and brown the skins on both sides. Some parts of the skin will be browner than others. Drain the skins on paper towels and season them liberally with kosher salt.
• Meanwhile in a small sauce or sauté pan simmer together the maple syrup, coriander seeds, vinegar and chili flakes till it reduces ever so slightly.
• Toss arugula, olive oil, lemon juice, salt, and shaved cheese together in a bowl. Portion onto four plates and top each serving with sweet potato skins. Drizzle with maple reduction.