Burnt Carrots With Goat Cheese Parsley Arugula And Crispy Garlic Chips Recipes

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BURNT CARROTS WITH GOAT CHEESE, PARSLEY, ARUGULA, AND CRISPY GARLIC CHIPS



Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips image

Provided by Francis Mallmann

Categories     Cheese     Dairy     Leafy Green     Herb     Vegetable     Side     Vegetarian     Dinner     Goat Cheese     Arugula     Root Vegetable     Carrot     Parsley     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

2 tablespoons red wine vinegar
1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
8 medium carrots (about 1 1/4 pounds), peeled
1 tablespoon chopped fresh thyme
1 small bunch flat-leaf parsley, leaves only
2 bunches arugula, trimmed, washed, and dried
6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick
Crispy Garlic Chips

Steps:

  • 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.
  • 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.

ROASTED CARROT SALAD WITH ARUGULA, GOAT CHEESE & CRISPY GARLIC CHIPS RECIPE - (5/5)



Roasted Carrot Salad with Arugula, Goat Cheese & Crispy Garlic Chips Recipe - (5/5) image

Provided by á-160091

Number Of Ingredients 8

2 bunches (10-12 medium size) carrots
10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
4 large garlic cloves, peeled
Extra Virgin Olive oil
Balsamic vinegar
Sea salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Line 2 baking sheets with parchment. Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool. Crispy Garlic Chips: Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup. Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain. Divide the greens onto the serving plates. Scatter the roasted carrot slices and garlic chips on top of each plate. Break the goat cheese into small pieces and scatter over the top of each serving. Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.

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