Grilled Sweet-Potato Salad With Bacon & Herb Vinaigrette

• servings: 6 servings
• total time: 1 hour

Ingredients

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

Directions

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

• Serving Size: 1 1 Serving (134g)
• Calories: 371
• Total Fat: 32.3182302354879 g
• Saturated Fat: 7.20474071689449 g
• Trans Fat: 2.17608837825429 g
• Cholesterol: 25.7035676106667 mg
• Sodium: 352.92159115922 mg
• Total Carbohydrate: 14.8969993126684 g
• Dietary Fiber: 2.01741219126623 g
• Total Sugars: 12.8795871214021 g
• Protein: 5.7130641353103 g