Smoky Wedge Salad with Roasted Mushrooms, Sweet Potatoes, and Creamy Dijon
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 6 ouncescremini mushrooms
- 1sweet potato
- 1/4 pintgrape tomatoes
- 2heads little gem lettuces
- 1 tablespoonhickory barbecue seasoning
- 1 tablespoonsliced almonds
- 1 packetsour cream
- 1 packetDijon mustard
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 12" large pan
- Tree Nuts
Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel and thinly slice. Peel shallot and thinly slice into rings. Rinse remaining produce. Cut sweet potato into ½-inch cubes. Halve grape tomatoes. Halve little gem lengthwise through stems and rinse thorougly. Halve lemon. In a small bowl, combine shallot, juice of 1 lemon, and ¼ teaspoon salt. Set aside to marinate until Step 5.
Roast sweet potato and mushrooms
Line a baking sheet with foil. To 1 half of prepared sheet, add sweet potato and toss with half of barbecue seasoning and 2 teaspoons olive oil. On other half of sheet, toss mushrooms with remaining barbecue seasoning and 2 teaspoons olive oil. Arrange in a single layer and roast until mushrooms are crisp and sweet potato is golden and tender, 15-18 minutes.
While vegetables roast, heat 1 teaspoon olive oil in a large pan over medium-high heat. When oil is shimmering, add almonds and toast, stirring, until light golden, 3-4 minutes. Season with ⅛ teaspoon salt and pepper as desired. Transfer almonds to a plate. Wipe pan clean for the next step.
Sear little gem
Pat little gem very dry with paper towel (this will help them sear evenly). Return pan from almonds to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add little gem, cut-side down. Sear, working in batches as needed, until lightly charred, 3-4 minutes. Transfer to serving plates, cut-side up.
Make creamy Dijon
Push toasted almonds to 1 half of plate. Using a slotted spoon, transfer marinated shallot to other half of plate, leaving behind lemon juice in bowl. To bowl with lemon juice, add sour cream, Dijon, and 2 tablespoons olive oil and whisk to combine. Season with ⅛ teaspoon salt and pepper as desired.
Plate smoky wedge salad
Top little gem on serving plates with roasted sweet potato and mushrooms and grape tomatoes. Drizzle all over with creamy Dijon dressing. Garnish with marinated shallot and toasted almonds. Dig in!