1 pound of carrots, peeled, halved lengthwise, and cut into 3-inch pieces
4 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
4 cups fresh arugula, also called rocket
3 tablespoons Parmesan, grated
1/2 cup Parmesan cheese, shaved
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1. Preheat the oven to 375°F. In a large bowl, toss the prepared carrots with 2 tablespoons olive oil and season with salt and pepper. Lay carrots on a baking sheet in one layer and bake until slightly charred, turning once, about 50 minutes.
2. Place lemon juice, 2 tablespoons olive and salt and pepper to taste in a jar with a good-fitting lid, seal and shake to combine.
3. To assemble the salad, place the arugula, roasted carrots and grated Parmesan in a large salad bowl and toss with dressing. Season with sea salt and freshly ground black pepper and toss again. Plate the individual salads and, and top each serving with shaved Parmesan to garnish. Serve immediately.
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