Charred Heirloom Carrots Recipe
romaine, slab bacon, heirloom herbed goat cheese, spicy honey, candied walnuts, garlic bread crumbs
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Ingredients
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Salad Base
Charred Heirloom Carrots
Slab Bacon
Heirloom Herbed Goat Cheese
Spicy Honey
Candied Walnuts
Garlic Bread Crumbs
Finishing
Method
Salad Base
- 1
Prepare Romaine
Preheat oven and grill: set oven to 400°F (200°C) if using oven-roasting for carrots; preheat a grill or cast-iron skillet over medium-high heat if charring on stovetop. Wash romaine hearts, pat dry, and cut each head in half lengthwise, keeping cores intact so leaves stay together. Season cut sides with 1 tsp salt, 1/2 tsp black pepper and 2 tbs extra-virgin olive oil; set aside at room temperature while preparing other components.
Charred Heirloom Carrots
- 2
Season Carrots
Toss the halved heirloom carrots with 2 tbs olive oil, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper in a bowl until evenly coated.
- 3
Char Carrots
Method A — Grill or skillet: place carrots cut-side down on a hot grill or cast-iron skillet and cook without moving 4–6 minutes until deeply charred and browned, then flip and cook another 3–5 minutes until tender when pierced with a knife. Method B — Oven roast: arrange carrots cut-side down on a rimmed baking sheet and roast at 400°F (200°C) 18–22 minutes until caramelized and tender, turning halfway for even color. Remove from heat and keep warm.
Slab Bacon
- 4
Cook and Glaze Bacon
Slice the slab bacon into 1/2"–3/4" thick pieces. In a cold skillet, add bacon slices and cook over medium heat, rendering fat and crisping edges about 6–8 minutes per side depending on thickness. In the last 2 minutes, sprinkle 1 tbs brown sugar and 1/4 tsp black pepper over the bacon so it caramelizes slightly. Transfer to a paper towel-lined plate and chop into bite-sized strips once cool enough to handle.
Heirloom Herbed Goat Cheese
- 5
Make Herbed Goat Cheese
In a small bowl, combine 6 oz goat cheese, 2 tbs finely chopped mixed herbs, 1 tsp lemon zest, 1 tbs cream (or milk) and 1/4 tsp salt. Break cheese with a fork and stir until smooth but still slightly textured. Form into small quenelles or spoonable dollops and refrigerate until assembly.
Spicy Honey
- 6
Prepare Spicy Honey
Warm 1/4 cup honey gently in a small saucepan over low heat with 1/2 tsp red pepper flakes, 1/2 tsp apple cider vinegar and 1/8 tsp salt for 1–2 minutes, stirring to combine and loosen the honey. Remove from heat and let infuse 5 minutes; strain if you prefer no visible flakes. Keep warm or at room temperature for drizzling.
Candied Walnuts
- 7
Candy the Walnuts
In a small nonstick skillet, combine 2 tbs granulated sugar and 1 tsp water over medium heat. When sugar dissolves and begins to bubble, add 3 oz walnut halves and a pinch of salt. Stir constantly until sugar crystallizes and then melts again to form a glossy coating, about 3–4 minutes. Transfer walnuts to parchment to cool and separate any pieces. Roughly chop once cool if desired.
Garlic Bread Crumbs
- 8
Make Garlic Bread Crumbs
Pulse 1 cup day-old crusty bread in a food processor to coarse crumbs (or use 1 cup panko). In a skillet, melt 1 tbs unsalted butter with 1 tsp olive oil over medium heat. Add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Add the crumbs and 1/4 tsp salt; toast, stirring, until golden and crisp, about 3–5 minutes. Transfer to a bowl to cool.
Assembly & Finishing
- 9
- 10
Assemble Salad
Lay the romaine halves (charred or raw) on a serving platter. Arrange the warm charred heirloom carrots over and alongside the romaine. Scatter chopped caramelized slab bacon and candied walnuts over the carrots and leaves. Dot the herbed goat cheese in small spoonfuls across the salad.
- 11
Finish & Serve
Drizzle the spicy honey evenly over the carrots, romaine and goat cheese (about 2–3 tbs). Sprinkle the garlic bread crumbs over the top for crunch, then finish with a squeeze of 1 tbs lemon juice and optional chopped fresh herbs. Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately while carrots and bacon are warm.