Carrots are one of those veggies that always goes first on a veggie platter. But I think they are best just seared, blistered or grilled for just a few minutes so you get a deep, sweet, smoky-ness while still maintaining some texture.
Here I blistered them in a cast iron skillet with red pepper flakes and squeezed a lemon over the pan to really give them some zing. The creamy goat cheese acts like a dressing that gets slightly warmed by the hot carrots. Who said carrots have to be served hard and cold?
Charred Lemony Carrot Salad
4 large carrots, cut in half lengthwise
2 tbls olive oil
1/4 cup almonds, roughly chopped
1/2 tsp salt
1 tsp hot red pepper flakes
a few grinds of fresh black pepper
Fresh mint, parsley and basil (a couple sprigs of each)
2 -4 cups arugula
1-2 oz goat cheese
Toss the carrots with 1 tablespoon of the olive oil and all of the salt, pepper flakes and black pepper.
Sear the carrots in a cast iron skillet over hot heat until charred and blistered.
Once the carrots are ready, squeeze the lemon over the whole pan and then pour onto a platter. Toss the almonds into the same pan, place on low heat and let the almonds toast, being careful not to burn them. Place toasted almonds on top of the carrots.
Add a handful or two of arugula to the same pan, toss lightly just to pick up a little of the olive oil and pan seasonings. Place on platter with carrots.
Tear fresh mint, parsley and basil over the top of the whole platter along with goat cheese. Enjoy.1