by merrill
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2 pounds small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups) Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1 orange Ask a question about this ingredient
1 lemon Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
2 medium garlic cloves Ask a question about this ingredient
1 tablespoon fresh thyme leaves Ask a question about this ingredient
1/2 cup extra-virgin olive oil Ask a question about this ingredient
1 teaspoon red wine vinegar Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 avocado, cut into 12 wedges Ask a question about this ingredient
2 cups mixed baby sprouts, herbs, and microgreens Ask a question about this ingredient
4 tablespoons crème fraiche Ask a question about this ingredient
2 tablespoons toasted sunflower seeds Ask a question about this ingredient
2 teaspoons toasted sesame seeds Ask a question about this ingredient
Adjust an oven rack to the center position and preheat the oven to 450°F. Place the carrots in a saucepan and cover them with cold water. Season with salt, set over high heat, and bring to a simmer. Reduce the heat to medium and simmer until the carrots are tender, about 10 minutes. Drain the carrots and transfer them to a medium bowl.
Ask a question about this stepCut the orange and lemon in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves. Combine the cumin, garlic, thyme, 2 tablespoons of olive oil, the red wine vinegar, red pepper, 1 teaspoon of the orange juice, and 1 teaspoon of the lemon juice in a blender and blend until smooth. Season the marinade to taste with salt and pepper. Add the marinade and the unjuiced citrus halves to the carrots and toss to combine. Spread the carrots and citrus halves on a rimmed baking sheet and bake until the carrots are slightly shriveled with a few brown spots, about 20 minutes. Allow the carrots to cool to room temperature.
Ask a question about this stepMeanwhile squeeze the juice from the roasted citrus halves into a small bowl. Add the remaining fresh orange juice, lemon juice, remaining 6 tablespoons olive oil, and the sugar. Season the dressing to taste with salt and pepper, and whisk to combine.
Ask a question about this stepDivide the carrots and avocado slices onto four plates. Divide the greens among the plates on top of the carrots and avocado. Add a tablespoon of crème fraiche to each salad. Sprinkle sunflower seeds and sesame seeds over each plate.
Ask a question about this stepDrizzle several tablespoons of dressing over and around each salad (reserve any remaining dressing for another use), and serve immediately.
Ask a question about this stepI've been obsessed with this since having it at ABC Kitchen! Thanks so much for the recipe. It was delicious.
This is my new favorite salad. The carrots alone were amazing — I was honestly surprised by how good the citrus-cumin marinade was. I might have to make the roast carrots like this all the time from now on.
Shalini you are on the money. Each ingredient does come through in this recipe. I just inhaled it a half hour ago. A wide variety of flavors on the plate you will find play off each other so well. I even like the heat. Its all there. In my kitchen tonight I was out of cumin seed so I used ground cumin and in place of sunflower seeds I used toasted walnuts. Its according to what you have on hand or prefer. Other than that I followed the steps/ingredients and the carrots were tender and so delicious. Do the parboil before hand. I would make this again.
I just ate this salad a couple of days ago at ABC Kitchen in NYC. It was fantastic!
Made this last night and it was great. I did not boil the carrots ahead of time and I think it would have saved me time in the oven, as they took a little longer to roast than if I had blanched them ahead of time. Other than that-the flavors were great and I loved the roasted citrus.
Made this last night and it was great. I did not boil the carrots ahead of time and I think it would have saved me time in the oven, as they took a little longer to roast than if I had blanched them ahead of time. Other than that-the flavors were great and I loved the roasted citrus.
I totally missed this wonderful looking salad, Merrill! I'm heading to the store now to get some carrots...:-)
Aside some minor modifications, the above recipe is indeed from Jamie Oliver as already noticed by another cook:
http://www.foodnetwork.com/recipes/jamie-at-home/roast-carrot-and-avocado-salad-with-orange-and-lemon-dressing-recipe/index.html
I tried to replicate this recipe after eating it ABC Kitchen right when it opened, and although it came out pretty well, I see I missed a couple of key steps. So glad you posted this!
I'm not sure of the provenance of this recipe but it's exactly the same as a Jamie Oliver one that I have been making for the last few years. Wherever it comes from it's delicious and really good to make in New Zealand right now where I live as there are loads of avocadoes and bunches of little spring carrots in the market.
I have tried (lazy cook that i am) to skip the blanching step but I find it can result in tough leathery, roasted carrots.
Every ingredient in this recipe seems to have a delicious purpose, I can almost taste the salad with the citrus and cumin and creamy avocados and sweet roasted carrots and pepitas. Yum! Can't wait to make it.
It is the most perfect salad. I was hooked after trying it at ABC Kitchen almost a year ago. I was wondering whether there was a reason to boil carrots before roasting as opposed to just roasting the carrots through. I do sometimes find that carrots have a bad almost too carroty flavor. Any ideas why?
Everything about this salad looks perfect.
I love roasted carrots, but I've never tried boiling them before roasting them. I'm curious to see what effect this has.
This is from your friendly editors at Food52.
Made this for dinner tonight and made a half recipe since it was just for me. Ate the whole thing and wanted more. This was GREAT!