Peppercorn Pistachio Caesar Salad

Suggested Piece: Smokeless Broiler & 6.5 Qt. Insulated Bowl

Ingredients
1 large sweet potato, unpeeled (#4 cone)
1/3 c hummus of choice
3 tbsp unsweetened green tea, chilled
3 tbsp grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
1 1/4 tsp freshly cracked black peppercorns, or to taste, divided
8 c packed field greens or mesclun salad (8 ounces)
2 tbsp chopped, lightly salted, roasted shelled pistachios

Directions
Preheat a Smokeless Broiler. Grill until crispy. Set aside. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 teaspoon peppercorns to a blender. Cover and purée. When ready to serve, toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plates, top with the grilled sweet potato slices, sprinkle with the pistachios and the remaining 1/4 teaspoon peppercorns, and serve.