I was first introduced to this Roasted Carrot Salad at one of my favorite NYC restaurants, ABC Kitchen. Although it has been years since I have last eaten there, I distinctively remember the salad — the rainbow colors, the mixture of elements, and most of all how delicious it is. Ever since I found the recipe (Thank you, NY Times!), I have made this salad 5 times (in 2 weeks). It is SOOOOOO GOOD! A perfect salad for summer (or winter) and alone (or for guests).
- 1 teaspoon cumin
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red chile flakes(optional)
- Salt and ground black pepper
- 1 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil (2 tablespoons for roasting, 2 for dressing)
- 1 pound medium-size carrots peeled
- 1 orange, halved
- 1 lemon, halved
- 1 avocado, pitted, peeled and cut in thin wedges
- 1 ½ cups packed radish or other sprouts
- 3 tablespoons sour cream
* Heat oven to 400 degrees. In a bowl, whisk together cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
* After 45 minutes, move the carrots to a plate. To make the salad dressing, squeeze juice from the roasted orange and lemon halves into a bowl, add 2 tablespoons oil. Season with salt and pepper.
* Slice avocado over carrots, then scatter sprouts on top. Drizzle with citrus dressing, and dollops of sour cream. Serve! So delicious!
I promise you will love this salad! It is beyond delicious.