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Smoked carrot "salad"
Peeling the carrots allows more of the smoke flavour to penetrate while also providing a livelier colour to the carrots after cooking for better presentation.
YIELDS
4
TO
6
Ingredients
- 2 pounds carrots, ends trimmed and peeled
- 1/4 cup red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup feta, crumbled
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1 crushed red pepper flakes
Directions
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 250° to 275°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium-low [250° to 275°F] on one side.)
- Place the carrots on the indirect side of the grill, cover, and smoke the carrots, turning on occasion until tender, about 11 and a half hours.
- Meanwhile, in a small mixing bowl, submerge the red onion in the red wine vinegar and allow it to quickly pickle for one hour. Remove the onion from the vinegar and place on a paper towel to drain. Note: The onion-infused vinegar can be reused for a vinaigrette.
- Remove the carrots from the grill and allow to cool for 15 minutes.
- Arrange the smoked carrots in a serving bowl or platter, breaking them apart by hand into two- to three-inch portions, or as desired. Artfully top the carrots with pickled red onion, feta, and parsley. Drizzle with the oil and balsamic vinegar and evenly season with the salt and red pepper. Serve and enjoy!
