Are you still working on your transition from summer to fall? I adapted the moment I saw pumpkin recipes online. If you take a peek at my fridge, you will find: carrots, apples, grapes, kale, escarole, chard… all the delicious fall produce and fruits! My fall was off to a great start with this dish.
Roasted Carrot Salad with Baby Kale
Adapted from LA Times
- 1/2 pound medium organic carrots, with a quarter inch of the leafy tops
- 1 teaspoons whole cumin seeds
- Sea salt and freshly ground black pepper
- 1 cloves garlic, peeled
- 3 sprigs thyme, leaves picked
- 1 dried chile, crumbled
- Extra virgin olive oil
- Red wine vinegar
- 1/2 of an orange
- 1/2 of a lemon
- 2 ( 1/2 -inch) slices of ciabatta or roll
- 3oz of baby kale (usually packaged)
- 1/3 cup sour cream
- Heat the oven to 350 degrees. Parboil the carrots in boiling salted water for 10 minutes, until they are nearly cooked, then drain and place them in a roasting pan.
- Meanwhile, in a mortar and pestle, smash the cumin seeds, chiles, one-fourth teaspoon salt and one-eighth teaspoon pepper. Add the garlic and thyme and smash again until you have a kind of paste. Add 1 1/2 tablespoons olive oil, or enough to generously cover the paste, and 1 teaspoon of vinegar. Stir together, then pour over the carrots, roll the carrots around in the paste to coat them well.
- Add the orange and lemon halves, cut-side down, to the pan of carrots. Place in the oven for 25 to 30 minutes, or until the carrots are light golden brown
- Remove the carrots from the oven and add them to the avocados. Using tongs, carefully squeeze the juice from the roasted orange and lemon into a bowl (you should have about one-half cup juice) and add the same amount of olive oil and 2 tablespoons vinegar, or to taste. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and pour enough dressing over the carrots and avocados to coat. Mix together, taste and correct the seasoning.
- Toast, broil or grill the bread, then tear it into little pieces and add to the dressed carrots and avocados. Mix together, toss in the baby kale salad leaves , add additional dressing to taste, and transfer to a big platter or divide among individual plates. You may not use all of the dressing; we used three-fourths cup.
- Add a dollop of sour cream, drizzle with more olive oil. Serve immediately.
Take a look at some other FN bloggers’ kale recipes for fall!
Jeanette’s Healthy Living: Kale Kimchi
Bacon and Souffle: Roasted Carrot Salad With Baby Kale
From My Corner of Saratoga: Pork, Kale and White Bean Soup
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Napa Farmhouse 1885: Kale and Rainbow Chard Salad With Peaches, Blackberries and Pine Nuts
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip