Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips
A sophisticated salad featuring charred carrots paired with creamy goat cheese, fresh herbs, and peppery arugula, finished with crispy garlic chips and a red wine vinaigrette. The contrast of textures and flavors makes this dish both elegant and satisfying.
Ingredients
- •2 tablespoons red wine vinegar
- •½ cup extra virgin olive oil
- •1 to taste salt and pepper
- •8 medium carrots
- •1 tablespoon fresh thyme
- •1 bunch flat-leaf parsley
- •2 bunches arugula
- •6 ounces goat cheese
- •1 serving Crispy Garlic Chips
Cooking Instructions
- 1.
To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
5 min
- 2.
Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
5 min
- 3.
Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.
10 min
- 4.
Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.
3 min
- 5.
Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful-the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.
5 min
