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Roasted Carrot and Avocado Salad with Citrus Dressing
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Brief Description
This salad is a great example of familiar ingredients used in an unfamiliar but incredibly delicious way.
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Main Ingredient
Carrots
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Mar 18, 2013
Number of Servings:
Ingredients:
- 1 pounds - Medium carrots
- 2 teaspoons - Cumin seeds
- 1 whole - Fresh chile de arbol or other small red chile
- - Kosher salt and ground pepper
- 2 cloves - Garlic
- 1 teaspoons - Thyme leaves
- 1/3 cups - Extra-virgin olive oil (1/3 cup + 2 tablespoons)
- 3 tablespoons - Red wine vinegar
- 1 whole - Orange halved
- 1 whole - Lemon halved
- 4 whole - 1/2-inch-thick slices of ciabatta bread
- 3 whole - Hass avocados pitted, peeled and cut into 6 wedges each
- 8 ounces - Assorted greens (such as watercress, spinach or mesclun)
- 2 cups - Baby arugula
- 2 tablespoons - Sunflower seeds unsalted, roasted
- 1 tablespoons - Roasted sesame seeds
- 1 tablespoons - Poppy seeds
- 3 tablespoons - Low-fat sour cream mixed with 1 tablespoon of water
Directions:
1. Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
2. In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
3. Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
4. Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.
5. Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.
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