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“This is a gluten-free, egg-free, paleo-friendly interpretation of the classic Caesar salad. Instead of croutons, I used diced, roasted yam. Instead of anchovy parmesan dressing, I used a mix of bacon bits, salmon, fresh pear, cheddar cheese, walnuts, and mustard vinaigrette. So good! Inspired by Ashley Tudor's book, "Sweet Potato Power"”
1hr 40mins

Ingredients Nutrition


  1. Preheat the oven to 425. If available, use a convection oven.
  2. In a wide pan on the cooktop, fry the bacon.
  3. While the bacon is frying, peel the koimo (Japanese sweet potato) and dice it in 1/2 inch cubes.
  4. When the bacon is crisp, remove from the pan. Crumble the strips into bits.
  5. Mix the spices and salt into the bacon fat in the pan. Add the diced koimo and mix until coated with fat.
  6. Move the diced koimo onto a cookie sheet, and spread across it evenly. Put it into the oven for up to 40 minutes. Stir and flip the cubes half-way through.
  7. Chop the salmon fillet into small shreds.
  8. Chop the romaine lettuce and put in a salad bowl.
  9. Add the salmon bits, bacon bits, walnuts, grated cheese, diced pair to the salad bowl.
  10. Mix the vinaigrette dressing and dijon mustard in a small bowl. Then add to the salad bowl.
  11. When the koimo cubes are fully roasted, they should be slightly crunchy on the outside, but still soft in the middle. Remove from the oven and let cool for a few minutes.
  12. Add the koimo cubes to the salad bowl and toss all ingredients together.

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