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 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
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.
Spoon the Romesco into the bowls. Top with salad and sweet potato chips.