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mixed colored carrots salt level chiles freshly ground black pepper garlic thyme extra-virgin olive oil red orange lemon avocados Bread handfuls interesting mixed winter bunches sour cream mixed seeds
Viewed: 9 - Published at: 5 years agoIngredients
- 1 pound medium mixed colored carrots, with their leafy tops
- Sea salt
- 2 level teaspoons whole cumin seeds
- 1 or 2 small dried chiles, crumbled
- Freshly ground black pepper
- 2 cloves garlic, peeled
- 4 sprigs fresh thyme, leaves picked
- Extra-virgin olive oil
- Red or white wine vinegar
- 1 orange, halved
- 1 lemon, halved
- 3 ripe avocados
- 4 (1/2-inch thick) slices ciabatta or other good-quality bread
- 2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
- 2 bunches watercress
- 2/3 cup sour cream
- 4 tablespoons mixed seeds, toasted
Method
- Preheat the oven to 350 degrees F.
- Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan.
- You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper.
- Add the garlic and thyme leaves and smash up again until you have a kind of paste.
- The idea here is to build up the flavors.
- Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar.
- This will be like a marinade, a rub and a dressing all in one!
- Stir together, then pour over the carrots in the pan, coating them well.
- Add the orange and lemon halves, cut side down.
- These will roast along with the carrots, and their juice can be used as the basis of the dressing.
- Place in the preheated oven for 25 to 30 minutes, or until golden.
- While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl.
- Remove the carrots from the oven and add them to the avocados.
- Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar.
- Season, and pour this dressing over the carrots and avocados.
- Mix together, have a taste and correct the seasoning.
- Call your gang round the table while you toast or broil your ciabatta slices.
- Tear the toasted bread into little pieces and add to the dressed carrot and avocado.
- Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates.
- Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
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