July 09, 2014

arugula salad with carrots and garlic chips

 Tonight I made one of my favorite salads.  Three years ago I made this arugula salad with carrots and garlic chips.  It was love!  I had to share it with someone... so on our family vacation, with my side of the family, my sister and I made this salad and she loved it!  Now I'm sharing it with you.  It is simple and yet bursting with flavor, I know you will love it also:)

Servings 4-6
Total Time 30 minutes

  • 4 garlic cloves, as large as possible, peeled
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup plus 1 to 2 tablespoons olive oil
  • sea salt (or kosher)
  • 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
  • 10 ounces arugula, trimmed, washed, and dried (I used an arugula blend)
  • 6 ounces Bûcheron or similar goat cheese, crumbled


    Using a small slicer or a mandoline, slice the garlic very thin. 

    Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat until very hot.  To test the temperature of the oil, add a slice of garlic. If it sizzles, add the rest of the garlic and cook until just crisp and light golden brown, a matter of seconds. Use a flat slotted skimmer to keep the slices from sticking together as they cook, and transfer them to the paper towels to drain the moment they turn color. (The oil can be strained and used for another batch or reserved for another use.) Set aside to cool on a paper towel lined plate.

    To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the olive oil. Season to taste with salt and pepper. Set aside. 

    Cut the carrots crosswise in half (or thirds depending on their
    length... you want each piece about 2 inches long), 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 large cast-iron skillet over medium-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. 

    Combine the parsley and arugula on a large serving platter or bowl and toss lightly with half the vinaigrette. 

    Serve the greens topped with carrots, goat cheese, and the garlic chips.  Drizzle with any remaining vinaigrette. Enjoy!!

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