June 6, 2012

In the kitchen

{Young carrot, avocado and citrus salad}
Sometimes a good salad is dinner.  This is the case of April Bloomfield's carrot, avocado and orange salad. I've never seen anything so refreshingly delicious.  You bet I will be trying this salad very soon.  Find recipe below.

Carrot, Avocado, and Orange Salad
From A Girl And Her Pig

4 garlic cloves, smashed and peeled
Coarse sea salt
1 1/2 tsp. cumin seeds, toasted and ground
1 1/2 tsp. coriander seeds, toasted and ground
1 tsp. red pepper flakes
1/4 c. plus 2 tbsp. extra virgin olive oil
30 young carrots, unpeeled, 1/2″ of the green tops left on
3 small oranges
3 Hass avocados, chilled
2 tbsp. freshly squeezed lemon juice
Cilantro springs
1. Preheat the oven to 400 degrees F. Meanwhile, pound garlic with a large pinch of salt until you have a wet, smooth paste.
2. In a large mixing bowl, combine garlic paste with cumin, coriander, red pepper, and 1/4 c. of olive oil. Stir well, then add carrots and toss until carrots are thoroughly coated. Add three large pinches of salt and toss again.
3. Place carrots in large baking dish in a single layer. Pour oil and spice mixture over them and spread evenly atop the carrots. Pour 1/4 c. of water into an empty spot in the casserole (so as not to wash off the spices) and tilt the dish so the water coats the bottom.
4. Cover tightly with foil and cook for about 25 minutes. After 25 minutes, remove foil and cook for about 35 minutes more or until carrots are lightly browned and tender.
5. While carrots cool slightly, peel oranges and segment as you would a lemon. Squeeze the segments into a small bowl and reserve the juice. Halve avocados lengthwise and remove the peel and pits. Slice them lengthwise into thick slices.
6. Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tbsp. olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
7. Arrange the carrots, avocado, and orange segments on a platter or in a serving bowl. Top with the cilantro and serve immediately.

{All photos via Smith & Ratliff}

1 comment:

  1. What a great combination - so refreshing! I will be making that salad soon too. Yum! Happy Wednesday. xoxo