Roasted Carrot & Avocado Salad
There is one sentence you really never want to hear. That is “your dog has fecal incontinence and will continue to poop multiple times in the house, car, ferry boat, and wherever else he is when the urge strikes him.” Our dog is only eight and in good health – what the hell is going on!? Adding this issue to my plate of two year old mothering, pregnancy, new house purchasing, and work is just no good. I feel so sad for him, frustrated, and generally grossed out.
I’m sorry to open such a yummy looking recipe with foul news. I can’t help it because this is what my life is revolved around these days and wanted to wallow for a moment.
Luckily, I did pick up Food & Wine’s March issue which share the magazines 20 Best Recipes Ever. These recipes were chosen by F&W’s editors from more than 10,000 recipes published over 35 years. Last night I made the best first course salad – Roasted Carrot & Avocado Salad with Citrus Dressing. It was heaven.
I just adjust the recipe a bit to simplify it but all the major pieces are here.
ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING
serves 6
1 pound medium carrots
2 teaspoons cumin seeds
1/4 teaspoon chili flakes
kosher salt and pepper
2 garlic cloves
1/3 cup plus 2 tablespoons olive oil
3 tablespoons red wine vinegar
1 orange, halved
1 lemon, halved
4 1/2 inch thick slices ciabatta bread (leave out or sub for GF)
3 avocados – pitted, peeled and cut into wedges
8 ounces watercress
2 tablespoons unsalted roasted sunflower seeds
3 tablespoons whole milk plain yogurt (or sour cream) mixed with 1 tablespoon water (leave out or sub for vegan)
1. Prepare carrots: 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, about 10 minutes. Drain and transfer carrots to a large roasting pan.
2. Prepare spiced oil: In a bowl, crush cumin seeds, chili, 1/2 teaspoon salt, garlic, 2 tablespoons oil, and 2 tablespoons vinegar. Pour over carrots, gently toss, lay on roasting sheet with cut fruit, skin side up. Roast for 25 minutes.
3. Prepare bread: Toss bread cubes on a baking sheet and add to oven for last 5 minutes of roasted time.
4. Make citrus dressing: When carrots are done roasting, using tongs, squeeze the hot orange and lemon into a bowl. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup olive oil, season with salt and pepper.
5. Assemble: Arrange carrots, bread cubes, sliced avocado, washed and chopped watercress, and toasted sunflower seeds, on a large platter. Drizzle with citrus dressing and then with yogurt.