Fall

Roasted Salad with Smoky Romesco

by:
January  9, 2015
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Roasted Salad with Smoky Romesco
  • Serves 4
Author Notes

Salad is great, and it's a nobel endeavor to plow through piles of lettuce as a cure for holiday-goody overload. But I can only handle cold and crisp for so long living in grey, blustery Michigan. So consider this the perfect compromise; half salad, half hash, and completely restoring. —chez_mere

What You'll Need
Ingredients
  • For Romesco Sauce
  • 2 roasted red bell peppers (either jarred or homemade)
  • 1/2 cup canned diced fire-roasted tomatoes
  • 1 garlic clove, peeled and crushed
  • 1/2 cup almonds, toasted
  • 2 tablespoons fresh bread crumbs
  • 1 teaspoon pure chile powder
  • 1 teaspoon smoked Spanish paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne, or more to taste
  • black pepper, to taste
  • 2 tablespoons Sherry or red wine vinegar
  • 1/3 cup extra virgin olive oil
  • For salad
  • 1 pound Yukon Gold or sweet potatoes, cut into 1-inch cubes
  • 1/2 cup red onions, chopped
  • 4 tablespoons olive oil, divided
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • 4 large eggs
  • 4 ounces arugula
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons minced fresh parsley
  • 4 parmesan crisps (see Note; optional)
Directions
  1. To make the sauce, combine peppers, tomatoes, garlic, almonds, bread crumbs and spices in a blender; puree until garlic and nuts are finely chopped, scraping down sides with a spatula as needed. Add vinegar.
  2. With machine running, slowly drizzle in 1/3 c. olive oil, adding more if necessary to form a sauce. Taste and season with salt and pepper, if desired. Can be made 3 days ahead, though the garlic will get stronger as it sits.
  3. For potatoes, preheat oven to 400 degrees. Toss potatoes and onions with 2 Tbsp. olive oil, cumin, and salt and pepper to taste. Spread out on a greased baking sheet and roast for 30-40 minutes, tossing halfway through, until crisp and golden.
  4. When potatoes have about 10 minutes remaining, heat a large non-stick sauté pan over medium high heat. Add 1 Tbsp. olive oil, swirling to coat the bottom of the pan. Crack eggs into pan, season with salt and pepper, and reduce heat to medium. Cover and cook for 2-3 minutes for beautiful, sunny-side-up eggs.
  5. Right before serving, toss arugula with remaining 1 Tbsp. olive oil and lemon juice in a large bowl. Add warm roasted potatoes and toss very briefly so arugula just starts to wilt. Spoon a little romesco sauce onto each of four plates and mound the potato mixture on top. Top each portion with an egg (or two) and another drizzle of romesco sauce. Sprinkle with parsley and garnish with a parmesan crisp, if using.
  6. Note: To make fricos, shape little rounds of 2 Tbsp. grated Parmesan cheese each on a Sil-pat lined baking sheet. Bake in a 375 degree oven for 4-5 minutes until melted and golden. Store in an airtight container for up to 3 days.)
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