Caesar Salad with Baby Japanese Sweet Potatoes (2 servings)
2 heads organic butter lettuce
8 baby organic Japanese sweet potatoes
1 container organic Dijon mustard
1 sliced organic avocado
Wash and cut the lettuce; put in a salad spinner to remove excess water and then cool in the refrigerator for 45 minutes.
Preheat the oven to 400 degrees. Place the sweet potatoes on a baking sheet and roast them in the oven for 30 minutes.
4 organic garlic cloves
1 teaspoon vegan Worcestershire sauce
1 teaspoon organic Dijon mustard
2 teaspoons organic balsamic vinegar
3 tablespoons Arbequina organic cold-pressed extra-virgin olive oil
½ teaspoon ground organic black pepper
2 teaspoons fresh-squeezed organic lemon juice
Remove the sweet potatoes from the oven and then set aside.
To prepare the Caesar dressing, finely chop the garlic cloves. Then, using a whisk, thoroughly blend in a bowl the Worcestershire sauce, garlic, Dijon mustard, balsamic vinegar, olive oil, pepper, and lemon juice.
Combine the Caesar dressing with the chilled lettuce to desired taste and mix. Next, add the sliced avocado on top.
Enjoy your sweet potatoes as a side dish dipped into the container of Dijon mustard.