Food Network: Roast Carrot and Avocado Salad with Orange and Lemon Dressing

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Roast Carrot and Avocado Salad with Orange and Lemon Dressing
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com

Ingredients
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

Directions
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 theavocados, 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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