My healthy eating continues into the second week of the new year but I’m itching to bake, so this week I turned on the oven and roasted some carrots. Of course- I brushed olive oil and sprinkled sea salt on top of my carrots to coax out a little more flavor. I also topped my healthy salad with a favorite soft goat milk cheese – ‘Purple Haze’ from Cypress Grove Chèvre. If you take away one thing from this recipe- take away the crispy garlic chips because they truly are stars in a mixed green salad. I will be adding crispy garlic chips to green salads this Winter and for an added punch of garlic- the garlic chip cooking olive oil can be used with a healthy dose of balsamic vinegar for the salad dressing. A handful of fresh chopped herbs would be a nice addition here or a sprinkling of chopped toasted walnuts. The following salad recipe lends itself to all kinds of interpretations and I say, Why not? that’s the fun of making a salad from scratch in your own kitchen.
I need to add roasting veggies to my list of things I like to do in my kitchen, along with making salads. I’ve also spent some time organizing my pantry which gets kind of out of control in the month of December with all the cooking/baking that I do during the holidays. I don’t like to think about my stash of chocolate for baking this month but I’ll be checking it out in February…
Bread baking and soup making always sound good during the month of January, nothing like savoring a bowl of homemade soup while perusing the seed catalogs that have started to arrive in my mail. I’m especially enjoying The Cook’s Garden seeds & plants for gourmet gardeners, not too late to order a copy, it’s a beauty with a collection of live herb plants that could thrive in your Summer garden.
Well I hope January is treating you well and that you’ll try roasting carrots, ‘Purple Haze’ goat cheese and adding crispy garlic chips to your salads. Also- consider ordering the seed catalog so we can plan our veggie gardens together and share the recipes we create. There is a recipe for roasted red pepper dressing on page 67 in the lettuce section of the Cook’s Garden catalog that sounds pretty good, I may have to give it a try.
- 2 bunches (10-12 medium size) carrots
- 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
- 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
- 4 large garlic cloves, peeled
- Extra Virgin Olive oil
- Balsamic vinegar
- Sea salt
- Freshly ground black pepper
- Preheat the oven to 425F.
- Line 2 baking sheets with parchment.
- Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool.
- Make the Crispy Garlic Chips
- Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup.
- Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain.
- Divide the greens onto the serving plates.
- Scatter the roasted carrot slices and garlic chips on top of each plate.
- Break the goat cheese into small pieces and scatter over the top of each serving.
- Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.