Charred Carrot Salad
This salad is great as entree or perfect as side for a grilled steak.
1 Pound whole carrots, peeled and cut into logs
1 Avocado, cubed
1 4 Ounce package of crumbled goat cheese ( optional)
1/3 Cup cilantro, rough chopped
4 Cloves of garlic
1/2 Cup roasted and salted pepitas
1 Lime, juiced
1/4 Cup red wine vinegar
1/2 Cup Olive oil + extra
2 Tablespoons of chopped fresh thyme
Vegetable oil for frying
Salt and Pepper
1 Pound whole carrots, peeled and cut into logs
1 Avocado, cubed
1 4 Ounce package of crumbled goat cheese ( optional)
1/3 Cup cilantro, rough chopped
4 Cloves of garlic
1/2 Cup roasted and salted pepitas
1 Lime, juiced
1/4 Cup red wine vinegar
1/2 Cup Olive oil + extra
2 Tablespoons of chopped fresh thyme
Vegetable oil for frying
Salt and Pepper
Cooking Spray
Small Mason Jar (optional)
Drizzle carrots with a couple of tablespoons of olive oil and toss in fresh thyme then set aside. While carrots are marinating, spray your grill with a nonstick cooking spray and heat to medium-high heat. Add carrots and cook for approximately 8 minutes until charred and starting to burn. Use tongs to remove carrots from the grill and place in a single layer on a cookie sheet to cook. The carrots can be done a day ahead and stored in the refrigerator, just take them out in time to serve at room temperature.
Slice garlic into thin slices to create garlic chips and fry in a scant amount of vegetable oil until they start to brown. Remove garlic from oil, drain on a paper towel and sprinkle with salt. This can also be done one day ahead, just let cool and store in an airtight container. Place red wine vinegar and 1/2 cup olive oil in a mason jar or bowl and shake/blend to make the vinaigrette.
When ready to serve, place carrots in a mixing bowl and add vinaigrette, avocado, garlic, juice of one lime, cilantro and pepitas. Season with salt and pepper and toss gently, then top with crumbled goat cheese, and serve
Makes 4 entree sized servings.
Drizzle carrots with a couple of tablespoons of olive oil and toss in fresh thyme then set aside. While carrots are marinating, spray your grill with a nonstick cooking spray and heat to medium-high heat. Add carrots and cook for approximately 8 minutes until charred and starting to burn. Use tongs to remove carrots from the grill and place in a single layer on a cookie sheet to cook. The carrots can be done a day ahead and stored in the refrigerator, just take them out in time to serve at room temperature.
Slice garlic into thin slices to create garlic chips and fry in a scant amount of vegetable oil until they start to brown. Remove garlic from oil, drain on a paper towel and sprinkle with salt. This can also be done one day ahead, just let cool and store in an airtight container. Place red wine vinegar and 1/2 cup olive oil in a mason jar or bowl and shake/blend to make the vinaigrette.
When ready to serve, place carrots in a mixing bowl and add vinaigrette, avocado, garlic, juice of one lime, cilantro and pepitas. Season with salt and pepper and toss gently, then top with crumbled goat cheese, and serve
Makes 4 entree sized servings.
Cooks Notes: My trick to making most of my vinaigrettes is to add the ingredients to a mason jar, screw on the top and shake vigorously until emulsified.
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