Carrot, Avocado and Orange Salad via April Bloomfield

Salad
I am a huge fan of April Bloomfield.  There was a time when I ate at the Spotted Pig weekly and at this point have basically eaten everything on the menu including the specials.  Her style is unique, delicious and she is such a badass. 

Did I pre-order her cookbook, A Girl and Her Pig?  Absolutely.  Not only are the recipes good but her writing is great.  She is snarky and to the point telling you to make her recipes just like she says a few times before playing with it.  Actually quite smart.  The introduction is a worthy read.  Her last paragraph is classic. 

I hope you have as much fun cooking these dishes as I do.  And I also hope you'll focus on the little things.  Remember, it's easy to make simple food taste great–as long as you don't fuck it up. 

I had to substitute a few things because of what was in my pantry ( gasp! ) but here is what I made.

Maldon or another flaky sea salt

1 1/2 tsp. cumin seeds, toasted

1 tsp. ground coriander

1/2 tsp ground ancho chili

1/2 tsp. red pepper flakes

lots of olive oil

a bunch of carrots with their tops on

2 large oranges

2 perfectly ripe avocados that have been chilled in the refrigerator

2 tbsp. lemon juice

2 tbsp. orange juice

a few pieces of cilantro

Preheat the oven to 400.

In a small frying pan toast the cumin, coriander, ancho chili and red pepper flakes.  Maybe 2 minutes tops.  Let cool. 

Peel the carrots and take off the tops.

In a baking dish put in the carrots, toasted spices, 3 large pinches of salt and plenty of olive oil.  Take your hands and really rub down the carrots so they are evenly covered with the spices and oil.  Take 1/4 cup of water and pour it into the corner of the dish so that it doesn't touch the carrot.  Cover tightly with tin foil and take for 25 minutes.  After 25 minutes, take off the tin foil and roast for another 35 more minutes.  When this is done, take it out of the oven and set aside.  Once cooled but still warm slice the carrots into 1/2" slices

Segment the oranges and put into a small bowl to release the juices.  Those juices are roughly 2 tbsp. which I used for part of the dressing.

Cut the avocados in half and cut the slices into roughly the thickness of the carrot.

In a bowl add the orange juice, the lemon juice, 2 tbsp. olive oil and two large pinches of salt.  Mix with your hands. 

Put the avacados in the bowl with the dressing and toss with your hands.  Push the avocados to the side.  Add in the carrots and toss with your hands to cover them with the dressing.  I toss the oranges in at the last minute too.

Set a platter, put a few sprigs of cilantro over the top and serve.  Excellent.