- -1 cup Romesco (recipe below)
- -4 six oz chicken breasts, organic and pasture-raised
- -3 cups yellow wax beans, trimmed (remove if Paleo)
- -4 cups mache lettuce or arugula
- -¼ cup smoked almonds, roughly chopped
- -Extra virgin olive oil
- -2 lemons
- -1 radish, thinly shaved (optional)
- 1. Bring chicken to room temperature for 15 minutes before cooking.
- 2. Bring a large pot of water and 1 Tbsp salt to a boil. Blanch the wax beans for 2 minutes then strain and shock in an ice bath. Remove the beans from the water and let dry on a paper towel or cloth.
- 3. Heat a grill pan on medium-high. Rub the chicken with 2 Tbsp olive oil and season with salt and pepper. Add the chicken to the pan and grill, turning once, until nicely golden and cooked through, about 5 minutes per side. Let rest 5 minutes and cut the breasts into 2” squares.
- 4. While the chicken is cooking, saute the wax beans in a large saute pan on medium-high heat with 1 ½ Tbsp olive oil for 2-3 minutes until slightly caramelized. Squeeze the juice of ½ a lemon over them and season with salt and pepper. Transfer to a cutting board and cut into 1” pieces.
- 5. Toss the mache with 2 Tbsp olive oil, 1 Tbsp lemon juice, and salt and pepper.
- 6. You are now ready to plate. Spoon 3 Tbsp romesco sauce in the center of each plate and smooth out into a circle with the back of your spoon. Place the chicken on the perimeter of 1 side of the circle. Garnish with the mache lettuce and wax beans. Sprinkle 1 Tbsp of the chopped almonds over each dish and place 3 shaved radishes on each plate. Voila you are now a super chef.
Romesco with Marcona Almonds
- 1 red bell pepper (or 1 large roasted bell pepper)
- 1/2 cup marcona almonds
- 1 clove garlic
- 1 Tbsp tomato paste
- 2 Tbsp Sherry vinegar
- 1 tsp smoked paprika
- Pinch cayenne
- ½ cup extra virgin olive oil
- Preheat the oven to 450 degrees.
- Place the bell pepper on a sheet pan, drizzle with a little olive oil, and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning halfway through. Place the pepper in a bowl and cover with plastic wrap. Set aside for 30 minutes, or until the peppers are cool enough to handle. Peel of the skin, remove the stem and seeds, and cut them in quarters.
- Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. Keeps for approximately 1 week in your refrigerator.