BurntCarrots with Goat Cheese, Parsley, Arugula, and Cripy Garlic Chips

By deedavis

Carrots are like a quiet but secretly remarkable child
who doesn't attract much attention. Most often they're
simply what you throw into a soup or a braised dish
to "add a littlesweetness." But it's because of that
inner sweetness that they're so suited to charring on
a chapa. The sugar caramelizes and produces a delicious crust. They are tossed with nutty garlic chips,
peppery arugula, and creamy goat cheese. Serves 8

Ingredients

• 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 Bucheron or similar goat cheese,
• sliced 1/2 Inch thick
• Crispy Garlic Chips (See recipe)

Details

Servings 8

Preparation

Step 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.

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.