Burnt Carrot Salad
From the Onsite Kitchen
YIELD: 4 SERVINGS
We set out to create a vegetable side dish that is a complement to any main dish. This burnt carrot salad is guaranteed to bring your meal to the next level.
- 12 carrots, baby rainbow, peeled and ends trimmed off
- 8 oz orange juice 2 tbsp orange zest 2 sprigs of thyme 2 cloves of garlic
- 1 tbsp kosher salt
- 4 tbsp (divided) extra virgin olive oil Freshly ground black pepper as needed 2 firm avocados, halved and thickly sliced 1/2 c feta cheese, crumbled
- 1/4 c red onion, pickled, julienned 1/2 c cilantro
- 2 tbsp flat-leaf parsley, chopped 1 tbsp lemon juice
- 3 tbsp pumpkin seeds, toasted and salted
- Cut carrots in half lengthwise and then cut them into 3.5-inch segments. Bring orange juice, orange zest, thyme, garlic and 1 tablespoon kosher salt to a low simmer and slowly poach carrots until theyare easily pierced with a paring knife. Cool slightly. Dry carrots really well with a kitchen towel.
- To “burn” carrots, bring a cast-iron pan to medium- high heat and coat it with 1 tablespoon olive oil. Once oil starts to smoke, season carrots with salt and pepper and lay in a pan cut-side down.
- Turn heat down to medium and let carrots start to slowly develop a nice, even, dark char. If the pan is too hot, it will burn carrots.
- Once carrots are charred, pull them out of the pan and set aside to cool to room temperature.
- In a large mixing bowl combine cooled carrots, avocado, feta, pickled onion, cilantro and parsley. Season with salt and pepper and dress with lemon juice and remaining olive oil.
- Divide salad evenly among 4 plates and garnish with toasted pumpkin seeds.
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