Sunday, January 6, 2013
Carrot & Avocado Salad with Peruvian Potatoes, Baby Kale & Roasted Citrus Tahini
One Year Ago Today Matzo Ball Soup
Two Years Ago Today Asian Style Terrine
Caramelized carrots and purple potatoes delicately composed with buttery avocado, baby kale, sunflower and sesame seeds tossed in a roasted lemon and orange tahini dressing.
Carrot & Avocado Salad
3 tbl extra virgin olive oil
1 large garlic clove
1 tsp fresh thyme leaves
1 tsp cumin
1/8 tsp red pepper flakes
salt and pepper
5 carrots, halved, lengthwise
1 lb baby purple potatoes, halved
1 orange, halved
1 lemon, halved
3 handfuls baby kale or spinach
1 avocado, thinly sliced
3 tbl raw sunflower seeds
1 tbl black or white sesame seeds
Preheat the oven to 400.
In a blender, combine the olive oil, garlic, thyme, red pepper flakes and season with salt and pepper. Blend to combine. Toss the carrots and potatoes with the oil and arrange in a single layer on a baking sheet. Place the orange and lemon halves on the baking sheet as well, cut side up. Roast for 20 minutes until the vegetables are tender and lightly caramelized.
Assemble a salad with the roasted vegetables, baby kale, avocado and seeds.
Use the citrus to make the tahini dressing.
Roasted Citrus Tahini
1/4 cup tahini
juice of 1 roasted orange
juice of 1 roasted lemon
1-2 tbl water
1 tbl maple syrup
1/2 tsp salt
Combine all of the ingredients, adding more water to thin out the dressing if it remains too thick. Season with salt to taste.