I was eyeing the Heirloom Carrots at St. Lawrence Market a couple of months ago, but I wasn't sure what do with them in the warmer months. They're so beautiful, but if I wasn't roasting them alongside a chicken...I was at a loss. This hearty salad is what I came up with and it's no exaggeration to say that this is now one of my favourite things to eat. This has repeatedly found its way to our table, both as a main and as a side, accompanying these Perfect Pan Roasted Chicken Thighs.
What you'll need:
Cracked Black Pepper
Really Good Balsamic Vinegar
Be your own judge as far as amounts go. I use roughly 10 Heirloom Carrots, a big package of Arugula and everything else "to taste".
1. Slice your Heirloom Carrots into reasonably sized chunks. I like to go with a "two bite chunk". And, no, I haven't trademarked that term yet.
2. Toss the Heirloom Carrots in Olive Oil, Sea Salt and Cracked Black Pepper.
3. Roast in a 400 degree oven until they are caramelized and soft.
4. Toss the warm Heirloom Carrots with the Arugula and Toasted Pecans.
5. Plop some Goats Cheese on top.
6. Finish with a drizzle of Olive Oil and another drizzle of your Balsamic.
You can thank me later.