Ingredients for Burnt Carrots with Goat Cheese, Parsley, Rocket, and Crispy Garlic Chips

• 2 cucharadas de vinagre de vino tinto

• 120ml plus 1 to 2 tablespoons extra virgin olive oil

• Coarse salt and freshly ground black pepper

• 8 medium carrots (about 575g), peeled

• 1 cucharada de tomillo fresco picado

• 1 small bunch flat-leaf parsley, leaves only

• 2 bunches rocket, trimmed, washed, and dried

• 170g Bûcheron or similar goat cheese, sliced 1/2 inch thick

• Crispy Garlic Chips

To make the vinaigrette, pour the vinegar into a small bowl and whisk in 80ml 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 rocket 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.