I am totally obsessed with this Roasted Carrot and Avocado Salad from ABC Kitchen. In fact, this post should really be entitled “Go Make This NOW!” I haven’t actually been to ABC Kitchen myself, but if the rest of their food is anything like this brilliant carrot concoction, I want to have lunch there as soon as possible.
It’s been a while since a dish grabbed my attention so insistently. Ever since finding this recipe two weeks ago in the New York Times, I’ve made this salad nine times and for five different friends. Everyone flips when they taste it, and I think you will too.
At first glance the roasted carrots, avocado slices and sprouts seemed a slightly incongruous combination, or at least something reminiscent of my ultra-healthy 1970s California childhood. However, I was intrigued enough to try it immediately, making the whole recipe so that I’d have leftovers for the next day or two. It turns out that the combination of the fragrant roasted carrots with velvety avocado slices is an inspired one, and I’m not ashamed to admit that I ate the entire thing in one sitting.
These are no ordinary roasted carrots. Normally I’d be happy drizzling a bunch of carrots (or almost any vegetable) with a liberal dose of olive oil, salt and pepper before popping them in the oven. But these carrots go to a whole new level when covered with a garlicky paste, enlivened with cumin and fresh thyme as well as lots of salt, pepper and hot chile flakes.