Charred Heirloom Carrot Salad Recipe

Prepare the Carrots

Preheat your grill or grill pan over medium-high heat. Wash the heirloom carrots thoroughly and peel them if desired. Slice them lengthwise into halves or quarters depending on their size to ensure even cooking.

Char the Carrots

Toss the sliced carrots with a bit of olive oil, salt, and black pepper. Place them on the grill and cook for 4-5 minutes on each side until they are charred and tender. Remove from the grill and set aside.

Make the Dressing

While the carrots are grilling, prepare the dressing. In a blender or food processor, combine the serrano pepper (deseeded for less heat if desired), scallions, Greek yogurt, lemon juice, olive oil, garlic clove, salt, black pepper, and water. Blend until smooth and creamy.

Toss the Greens

In a large bowl, combine arugula and romaine lettuce. Drizzle with a bit of the serrano scallion goddess dressing and toss to coat the greens evenly.

Combine and Serve

Add the charred heirloom carrots to the bowl with the greens and drizzle more dressing over the top. Toss gently to combine. Serve immediately, garnished with extra scallions if desired.