F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roasted Carrot and Avocado Salad with Citrus Dressing.
© Con Poulos

Roasted Carrot and Avocado Salad with Citrus Dressing

  • TOTAL TIME: 50 MIN
  • SERVINGS: 6
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

This Moroccan-spiced salad combines vitamin A–rich carrots and heart-healthy avocados. Jamie Oliver’s favorite method for preparing carrots (as well as beets) is to first parboil them, then toss them with a dressing and roast them to intensify their sweetness.

  1. 1 pound medium carrots
  2. 2 teaspoons cumin seeds
  3. 1 chile de árbol or other small red chile
  4. Kosher salt
  5. Freshly ground pepper
  6. 2 garlic cloves
  7. 1 teaspoon thyme leaves
  8. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  9. 3 tablespoons red wine vinegar
  10. 1 orange, halved
  11. 1 lemon, halved
  12. Four 1/2-inch-thick slices of ciabatta bread
  13. 3 Hass avocados, pitted, peeled and cut into 6 wedges each
  14. 8 ounces assorted greens, such as watercress, spinach or mesclun
  15. 2 cups baby arugula
  16. 2 tablespoons unsalted roasted sunflower seeds
  17. 1 tablespoon roasted sesame seeds
  18. 1 tablespoon poppy seeds
  19. 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water
  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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.