3 hours ago
Thursday, June 27, 2013
Say hello to my beautiful, fresh garden carrots!
Last year, they were lame, small, skinny and tasteless.
This year, they are big, fat and spicy!
Bugs Bunny would be proud.
Here, I roasted them and paired them with a soft boiled egg, toasted bread pieces, sliced avocado and a citrus dressing.
This was a nice vegetarian dinner and very light and fresh.
Here are the salad components, use as many carrots as you like. Same goes for egg and avocado. I used 1 egg and 1 avocado for 2 large salads.
Roasted Carrot & Avocado Salad:
fresh carrots (preferably with their little green tops attached)
kosher salt & pepper
arugula or watercress (even better!)
fresh toasted croutons made from stale bread
1 tbsp of fresh lemon juice
1 tbsp of fresh orange juice
1 tbsp white balsamic vinegar
1 shallot, minced
1 tsp honey
1/4 cup of olive oil
pinch of sea salt
If the carrots are fat, cut them in half long ways.
Lay on a roasting pan and drizzle w/ olive oil.
Sprinkle w/ kosher salt, cumin and thyme.
Roast in a 375F oven for about 20 minutes, turning them over once.
Cut the avocado into quarters and plate with arugula, half a soft boiled egg, the roasted carrots and greens.
Add your croutons and drizzle the dressing over all.
Be healthy and enjoy.