Carrot Romesco, Green Salad, Sweet Potato Chips
If there was ever an appropriate time to suggest a combination of ingredients could become something greater than the sum of their parts, it is now. Bread, almonds, garlic, olive oil, and roast carrots. Super simple, super memorable, and a back pocket pantry item appropriate for all occasions.
Ingredients
For the Salad:
- 1 lb. mixed greens or lettuce
- Sherry vinegar or apple cider vinegar
- Microgreens, to garnish
For the Carrot Romesco:
- 12 medium baby orange carrots
- 7 ounces (210 g) bread, such as focaccia, torn into bite-sized pieces
- 1 ½ cups (360 ml) extra-virgin olive oil, plus 2 tablespoons for the bread
- 4.5 ounces (135 g) Marcona almonds
- 3 large cloves garlic, roughly chopped
- 2 teaspoons salt, to taste
For the Potato Chips:
- 1 sweet potato
- 2 quarts vegetable oil
- Sea salt
Directions
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 1 qt
Source: Culinary Vegetable Institute at The Chef’s Garden
- Heat a pot with fryer oil to 300 degrees F.
- Shave the sweet potatoes on a mandoline as thin as possible. Fry until crisp. Drain on a linen after removing from the fryer and season immediately with salt. Allow to cool.
- Chop some greens and toss with pea tendrils (or preferable microgreens). Season with sherry vinegar or apple cider vinegar and salt.
- Roast or sauté the carrots until tender. Roast or sauté the bread until crispy. Transfer all ingredients to a food processor and pulse to a chunky textural puree of sorts. Season with salt and vinegar.
- Spoon the Romesco into the bowls. Top with salad and sweet potato chips.
- Serve immediately.
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