Name: Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips
Yield: 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 Bûcheron or similar goat cheese, sliced 1/2 inch thick; Crispy Garlic Chips

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Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic ChipsSantiago Solo Monllor

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 little sweetness." 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.

Recipe notes

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