Potato Chip Salad

                                                         

Potato Chip Salad

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies, Trader Joe's, or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives.

Ingredients:

1 lime, sliced into thin rounds, ends saved or juicing
1/4 cup (60 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) salt
2 cups (500 mL) packed torn frisée leaves
2 cups (500 mL) packed baby arugula
1/2 cup (125 mL) packed flat-leaf parsley leaves
1/2 cup (125 mL) packed mint leaves
1 cup (250 mL) kettle-cooked salt and vinegar chips
Flaky sea salt and freshly ground pepper to taste
Arugula microgreens for serving (optional)

Directions: 

In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine-mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.)

Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use.

Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4