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.
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
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
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.