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Carrot Romesco, Green Salad, Potato Chips
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  • Carrot Romesco, Green Salad, Potato Chips
May 12, 2020

Carrot Romesco, Green Salad, Potato Chips



Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 1 qt
Source: Culinary Vegetable Institute

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, leaves, and herbs

Sherry vinegar or apple cider vinegar
 

For the Romesco:

20 medium baby orange carrots.

4 ounces bread, such as focaccia, torn into bite-sized pieces

2 cups extra-virgin olive oil, plus 2 tablespoons for the bread

4.5 ounces toasted almonds

3 to 4 large cloves garlic, roughly chopped

2 tsp salt, plus more to taste.

Sherry or apple cider vinegar to taste
 

For the Potato Chips:

One sweet potat

2 quarts vegetable oil

Sea salt
 

Directions

For the romesco:

Roast or saute the carrots until tender.
Roast or saute 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. 
 

For the sweet potato chips:

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
 

For the Salad:

Chop some greens and toss with pea tendrils.
Season with sherry vinegar or apple cider vinegar and salt. 
 

To assemble and serve:

Spoon the romesco into the bottom of a bowl.
Top with salad and sweet potato chips.
Serve immediately. 

 

 

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  • Carrots,
  • Garlic,
  • Greens,
  • Herbs,
  • Leaves

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