Arugula Salad with Shaved Parm and Sweet Potato Skins
This recipe was created for Biltmore by Chef Vivian Howard of A Chef’s Life on PBS. She says, "I grew up eating sweet potatoes nearly every day, but we never ate the skin. Now in my PBS-appointed role as flag-flier for Southern ingredients, I’m making a case for the pleasure and versatility of sweet potato skin. I like to roast sweet potatoes whole, then cut them in half and scoop out all but a thin scattering of the flesh. Crisped up in a pan with some oil and finished with a Vivian-sized pinch of salt, these halves can be treated like taco shells on B-vitamins. They make crunchy croutons that are the perfect counterpoint to a spicy arugula salad."
- 4 roasted sweet potatoes - flesh scooped out and reserved for another use
- Vegetable Oil
- 1/2 cup maple syrup or honey
- 1 tablespoon coriander seeds
- 1/4 cup cider vinegar
- 1 pinch chili flakes
- 6 ounces mature spicy arugula leaves
- 1 cup shaved Parmigianno Reggiano or Pecorino Romano or Ricotta
- Olive oil
- Lemon juice
- Kosher salt
- Roast sweet potatoes in a 450°F oven for 45-60 minutes. Cut the potatoes in half and scoop out the flesh for later use.
- Cut your sweet potato skins into strips or wedges. Add enough oil to a saute 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 saute pan simmer together the maple syrup, coriander seeds, vinegar and chili flakes till it reduces ever so slightly.
- Toss your arugula, olive oil, lemon juice, salt and shaved cheese together in a bowl. Put it on a plate with as many skins as you like. Drizzle the whole thing with the maple reduction.