ABC Kitchen's Carrot and Avocado Salad with Crunchy Seeds

Added to Recipes on Tue 05/08/2012

Ingredients

Serves 4

 

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tbsp white sesame seeds

Cumin and Citrus Roasted Carrots (recipe follows)

1 avocado, halved, pitted, peeled, and cut into thin wedges

4 cups sprouts, preferably a mix of radish and beet

1 tbsp plus 1 tsp sour cream

Edible flowers, for garnish, optional 

 

Cumin and Citrus Roasted Carrots

1 pound medium carrots, peeled

3 garlic cloves

1 tsp cumin seeds

1 tsp fresh thyme leaves

1/4 tsp crushed red chile flakes

Kosher salt and freshly ground black pepper, plus more to taste

1 tbsp red wine vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 oranges

2 lemons, halved

 

Directions

 

Cumin and Citrus Roasted Carrots

Preheat the oven to 350°F. 

 

Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.

 

Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile 1 1/2 tsp salt, and 3/4 tsp pepper until crushed and pasty. Add the vinegar and 1/4 cup of the olive oil and continue pounding until well mixed. Alternatively, pulse in a blender or food processor until pasty.

 

Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes or until the carrots are golden brown. Transfer the carrots to a platter.

 

When cool enough to handle, squeeze 2 tbsp juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tbsp from the remaining orange half as well as 2 tbsp lemon juice from the remaining lemon. Whisk in the remaining 2 tbsp oil to emulsify. Season with salt and pepper and drizzle over the carrots.

 

The salad

Preheat the oven to 350°F. 

 

Spread the sunflower, pumpkin, and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely. 

 

Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce. 

 

Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.

 

Recipe courtesy Jean-Georges Vongerichten.