Burnt Carrot and Avocado Salad


This salad is one of those dishes I make again and again. The recipe comes from Metropole restaurant in Cincinnati. It is easy to make, though it gets pretty smokey in the kitchen. If you happen to have a dog (or three) with a phobia of smoke alarms, take the battery out when you cook this one! A good cast iron skillet is essential to get that good char on the carrots.

Serves 2. Takes 30 minutes.


4 carrots

1 avocado- as firm as possible!

1 lemon

1 small handful of freshly minced cilantro and parsley

1 small handful feta cheese

2 teaspoons salt and pepper

2 splashes olive oil

1 small handful pickled red onions.  To pickle: take a red onion, slice thinly. In a pot on the stove add one cup cider vinegar, 1/2 cup water, 1 teaspoon salt, 1 pinch sugar, 1 pinch crushed red pepper. Bring to a boil with the onion in the pot, then turn off the heat and let cool. Place into a jar with the pickling liquid. Best used after 24 hours but can be used when cool.

1 handful toasted pepitas (may leave off if desired)


Place a pot of water on to boil (small). Peel four carrots and cut in half and then length-wise.  Use large carrots for the best result. Cook the carrots until just able to be pierced by a fork. Drain and pat dry.


Slice your avocado and place into a large bowl. Squeeze juice of one lemon into the bowl.


Add to the bowl a teaspoon of salt, pepper, the cilantro and parsley, the pickled onions, and feta cheese. Drizzle a splash of olive oil over the bowl and mix together.


Heat your cast iron skillet with a thin coating of olive oil. When hot (just at its smoke point) add your carrots, flat side down into the pan. Have your vent on high as it’s going to get smokey! Cook about 5 minutes then flip. You want to literally burn them and see beautiful char markings. When done, take off the pan onto a paper towel to remove excess oil.


To plate, mix carrots and avocado bowl fixings together.


** From Metropole restaurant


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