Recipe 12 of 103
My history with carrots starts when my skin turned orange at the wee age of 18 months, after being fed too much carrot juice when my Mom received a juicer for Christmas. Thinking I had jaundice she took me to the doctor, he said slow down on the carrot juice. Simple mistake. Simple remedy. The next carrot drama was the shredded carrot salad with raisins. Why was this every where in the 70’s? Most of you know raisins and me do not get along, so this salad would never make it in my world. Maybe its the raisins fault carrots flew off my radar? As I grew older I made my peace with carrots, but sadly most carrots today taste like crap unless you get them from a friends garden or a good local organic market. I have found that roasting carrots makes them sweeter and more tolerable, so I was thrilled to see in this recipe that were going to be roasted.
The textures and flavors in this salad are surprisingly compatible. The cumin, coriander and garlic roasted carrots become as soft and luscious as the avocado and the oranges pair well with all the players.
Here is what you will need
Preheat oven to 400°
4 medium garlic cloves, smashed and peeled
maldon sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 1/2 teaspoons pequin chilies crumbled
1/4 cup extra virgin olive oil plus 2 tablespoons
30 or so baby/young carrots, scrubbed with an inch of tops left on or scrub 10 regular sized carrots and cut into small sticks about the size of your index finger
3 oranges, try to get valencia oranges, they are lovely right now
3 ripe haas avocados or try the fuerte avocado they are amazing!
2 tablespoons freshly squeezed lemon juice
a handful of small cilantro sprigs
Start by toasting the spices in a small saute pan over medium high heat, careful not to burn them. When you start smelling their aroma, they’re done. Set aside and let cool.
Add the spices to a mortar and pestle and grind until it resembles a corse powder, reserve in large mixing bowl. Wipe out the mortar and pestle, add the garlic and salt together and smash until it resembles a paste. Add the chilies, garlic and olive oil to the mixing bowl with the ground spices. Mix well. Toss the prepped carrots in the dressing and coat well while adding 3 healthy pinches of salt as you toss. Place carrots in a baking dish so they’ll all settle in a single layer. Scrap out all the spiced oil from the bowl and drip it over the carrots. Pour 1/4 cup of water into an open area of the pan so you don’t wash off all the lovely spiced oil, cover with foil and bake for 15-20 minutes.after the first 15 minutes, remove foil and continue to cook another 15-20 minutes. You want the carrots soft like the texture of an avocado but not falling apart. Let them cool a bit.Time to segment the oranges, the above picture is a little visual on how to do this. Does it make sense? If not watch this, it takes practice so don’t get too discouraged on your first try, keep at it. Segment your oranges over a bowl and keep the juiceNow ready your avocados, slice in long pieces, add the lemon juice, the orange juice from the segmented oranges and 2 tablespoons olive oil in a large mixing bowl.Toss the roasted carrots with the avocados, coating with the juices and the spicy mixture on the carrots, add the oranges and toss gently, careful not too break up the avocado too much. Stack all the items together and top with cilantro leaves. Enjoy the color, texture and spicy kick this salad has to offer. Avocados and oranges are in full swing here in So Cal, get out to a farmers market and make this happen, you won’t regret it.