Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips
Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips is a flavorful Continental Global Delicacies dish prepared with quality ingredients. To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo 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.
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.
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.
Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette.
Place the carrots on top.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.