Crispy Artichoke & Patatas Bravas Salad

🥘 Ingredients

• almonds
  ¼ cup
• artichoke hearts
  8 oz
• arugula
  2 c
• chipotle powder
  ½ tsp
• garlic
  1 cloves
• goat cheese
  2 oz
• grape tomatoes
  1 c
• idaho potato
  1 large
• mayonnaise
  2 tbsp
• olive oil
  ¼ cup
• parsley
  2 tbsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve the artichoke hearts lengthwise and pat dry between two layers of paper towels. Halve the grape tomatoes . Pick the parsley leaves off the stems. Mince or grate the garlic . Peel and dice the idaho potato into ½-inch pieces. HINT: Be sure to cut the potatoes as evenly as possible.

   artichoke hearts: 8 oz, grape tomatoes: 1 c, parsley: 2 tbsp, garlic: 1 cloves, idaho potato: 1 large
2. 

   2

   Heat a ¼-inch layer of olive oil in a large pan over medium-high heat. Add the potatoes and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. ⏱️ 6 minutes Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.

   olive oil: ¼ cup
3. 

   3

   Add the artichoke hearts to the same pan and fry for 6-7 minutes, turning to cook on all sides, until golden brown and crispy. ⏱️ 6 minutes Remove from oil and reserve on a paper-towel lined plate. Season with salt and pepper.
4. 

   4

   Make the chipotle dressing: in a small bowl , mix together the mayonnaise , white wine vinegar , garlic (to taste) and chipotle powder (to taste). Season with salt and pepper.

   mayonnaise: 2 tbsp, white wine vinegar: 1 tbsp, chipotle powder: ½ tsp
5. 5

   Plate the arugula and top with tomatoes, sliced almonds , crumbled goat cheese , potatoes, and artichoke hearts. Drizzle with chipotle dressing, garnish with parsley leaves, and enjoy!

   arugula: 2 c, almonds: ¼ cup, goat cheese: 2 oz