amazing salad

I am completely obsessed with this salad. It has all my favourite things: avocado, Jamie Oliver, bread, garlic and cumin. So delicious! It’s also definitely a meal on its own, instead of a “salad” meal that leaves you hungry. I actually can’t say enough awesome things about this salad. I think I’ve made it four times in the last two weeks… but that might actually say more about my willingness to eat the same thing forever than it does about this salad.

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For the salad:

  • 2 medium carrots (not the huge, gmo-style ones, aim for skinny, local carrots)
  • greens
  • hunk of ciabatta, ripped into bite-sized pieces
  • 1 avocado

For the dressing:

  • 2 teaspoons cumin
  • 4 cloves of garlic, mashed
  • 2 dried chilies, crumbled
  • olive oil
  • red wine vinegar
  • 1 orange, halved
  • 1 lemon, halved

First, set the oven to 350.  Parboil the carrots for about ten minutes while you mix the cumin, garlic and chilies together.  Add enough olive oil so that the mixture is a paste, and then add a bit (2 tablespoons?  I didn’t measure!) of red wine vinegar, and stir up the dressing.  Once the carrots are parboiled, transfer them into a baking dish and pour the dressing over top, coating them.  Add the orange and lemon halves face down on the baking tray.  Bake the carrots and citrus for 25 minutes.  Dice the avocado, rip up the bread and toss them with the greens.  When the carrots come out of the oven, juice the oranges and lemons over top of the carrots.  There should be a lot of dressing.  Move the carrots aside and toss the salad in the dressing, waiting a minute or two so that the bread is nice and dressed.  Add the carrots on top.

Serious salad!

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