How To Cook Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

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

In this dish, carrots are grilled until they are very dark—they might even be considered burnt. The burnt bitterness balances the sweetness of the carrots and creates a fun salad.

Cut the carrots into carrot sticks that are about a quarter of an inch thick. Add olive oil, salt, pepper, and finely chopped fresh thyme. Add the carrots to the mixture, making sure that the carrots are coated with it. Then, lay the carrots on a hot grill until they have a dark coloration.

Next, make the vinaigrette for this burnt carrot salad, using olive oil and vinegar. Add salt and pepper.

Once the carrots have developed a lot of color and are even black in spots, pull them off the grill. They shouldn’t taste burnt; they should taste caramelized, complex, and sweet.

Line up the carrots and cut them in half, into bite-sized pieces. Add them to the vinaigrette. Then, add parsley and toss well. Taste for flavor. Add arugula and crumbled goat cheese.

Top with garlic chips, which are made from garlic sliced very thin and then fried slowly, between around 225 and 250 degrees. Fry it just until it turns a pale golden. Frying it slowly drives out all of the moisture before it browns so that it becomes crispy, like a garlicky nut. Toss everything together and serve the salad.