Patatas Bravas Salad
with Spicy Aioli, Almonds, and Feta
Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and slightly spicy aioli sauce (excuse us while we drool over how delicious that sounds). Our chefs, Freida and Nate, transformed it into a meal by adding peppery arugula, juicy tomatoes, and creamy feta. Olé!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
White Wine Vinegar
Not included in your delivery
Wash and dry all produce. Drain the artichokes. Halve the artichokes lengthwise and pat dry between two layers of paper towel. Thinly slice the olives. Halve the tomatoes. Pick the parsley leaves of the stems. Mince or grate the garlic. Peel and dice the potatoes into ½–inch cubes.
Heat a ¼–inch layer of olive oil in a large pan over medium-high heat. Add the potatoes and fry 8-10 minutes, turning to brown on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.
Add the artichokes to the same pan. Fry 5-6 minutes over medium-high heat, turning to cook on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.
In a small bowl, mix together the mayonnaise, 1 Tablespoon white wine vinegar, a pinch of garlic (to taste) and as much chipotle powder as you like. Season with salt and pepper.
Serve: Plate the arugula and top with tomatoes, sliced almonds, olives, feta cheese, potatoes, and artichokes. Drizzle the patatas bravas salad with spicy aioli, garnish with parsley leaves, and enjoy!