Carrots are like a quiet but secretly remarkable child who doesn't attract much attention. Most often they're simply what you throw into a soup or a braised dish to "add a little sweetness." But it's because of that inner sweetness that they're so suited to charring on a chapa. The sugar caramelizes and produces a delicious crust. They are tossed with nutty garlic chips, peppery arugula, and creamy goat cheese.

　　

Ingredients

Serves 8

　　2 tablespoons red wine vinegar

　　1/2 cup plus 1 to 2 tablespoons extra virgin olive oil

　　Coarse salt and freshly ground black pepper

　　8 medium carrots (about 1 1/4 pounds), peeled

　　1 tablespoon chopped fresh thyme

　　1 small bunch flat-leaf parsley, leaves only

　　2 bunches arugula, trimmed, washed, and dried

　　6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick

　　Crispy Garlic Chips

　　

Step 1

To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.

　　

Step 2

Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.

　　

Step 3

Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.

　　

Step 4

Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.

　　

Step 5

Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful—the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.

　　From Seven Fires: Grilling the Argentine Way by Francis Mallmann. Copyright © 2009 by Francis Mallmann; photography © 2009 by Santiago Solo Monllor. Published by Artisan, a division of Workman Publishing Company.