Charred Carrot Salad with Castelvetrano Olives
| Prep Time: 10 min | Cook Time: 20 min |
| Servings: 4 | Skill Level: easy |
Specialties Castelvetrano add both flavor and color to this summer side dish, easily made on your grill or in the oven.
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 1 1/2 pounds carrots, peeled and sliced lengthwise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- Kosher salt and freshly ground pepper
- Juice of 1/2 a lemon
- 2 ounces goat cheese, crumbled
- 1/2 cup Pearls Castelvetrano Olives, sliced
- Freshly chopped parsley
Cooking Instructions
- Preheat the oven to 400°F or fire up your BBQ to medium-high heat.
- In a large mixing bowl, combine the cut carrots, olive oil, vinegar, and honey. Season with salt and pepper and toss to combine.
- Transfer to a parchment paper-lined baking sheet if using your oven and roast, stirring periodically, until the edges of the carrots start to char and the centers are crisp-tender, about 20 minutes. Or, grill over medium-high heat until crisp-tender and charred.
- Remove from the heat and arrange on a platter.
- Finish with the lemon zest and juice, the crumbled goat cheese, the Castelvetrano olives and the parsley.
