Tuesday Tastings :: Cumin-Roasted Carrot & Avocado Salad

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Woke up to a sunny New York sky this morning, a morning of meetings ahead before hopping a plane back to Austin (and Phoebe… it’s going to be so hard not to wake her up with kisses tonight when I get home!) I haven’t been to the city in almost a year, so I’m trying to squeeze in as many great new restaurants as possible in a less-than-48-hour period. Last night was Italian feasting at Il Buco Alimentari e Vineria… have any of y’all been? Homemade gnocchi, braised short rib and a shaved beet & ricotta salad that I can’t wait to recreate at home. Planning my NYC eating adventures reminded me of the divine roasted carrot and avocado salad that I had at ABC Kitchen on my last trip here. The creamy avocado, spicy-sweet carrots and crunchy nuts of this dish left an indelible print on my mind, and last week when I found myself with a vegetable drawer full of heirloom baby carrots, I decided to make my own version. The cumin-roasted carrots are addictive on their own… but combined with the other ingredients and a fresh meyer lemon vinaigrette, they’re magic. Keep reading for the recipe…

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Cumin-Roasted Carrot & Avocado Salad

*serves 4

Ingredients:

• 20 baby carrots, stems still attached
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon cumin
• sea salt & pepper
• 1/3 cup golden raisins
• 2 avocados
• 2 cups watercress, rinsed & dried
• 1/4 cup marcona almonds, roughly chopped
• juice & zest of 1 lemon (preferably meyer)
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 400 degrees. On a foil-lined baking sheet, toss carrots with 1 tablespoon olive oil, cumin, salt & pepper. Roast until tender (about 25 minutes.) Remove and let cool to room temperature.
2. Meanwhile, in a small bowl, cover golden raisins with hot water and let stand for at least 10 minutes to plump. Drain.
3. Remove peel and seed from avocados, then slice into thin wedges. On each of four plates, divide roasted carrots, then top with avocado slices and a handful of watercress.
4. In a small bowl, whisk together lemon juice, lemon zest and minced garlic. Slowly whisk in 2 tablespoons of olive oil, then season to taste with salt and pepper.
5. Drizzle each salad with vinaigrette, then sprinkle with golden raisins and marcona almonds. Sprinkle a little more sea salt, to taste.