Last night, we tried out Food and Wine Magazine's "Best First Course Salad" recipe from British chef Jamie Oliver -- Roasted Carrot and Avocado Salad with Citrus Dressing. It was originally published in their Sept 2008 issue but then was republished recently in their Best-Ever Recipe issue (p. 58. . . I can't tell which issue it was since I tore the recipe out of the magazine, but it was from the past 4 months).
It was a really nice salad, but note that you must love cumin since the cumin flavor really comes through!
I didn't follow the recipe exactly, but it still turned out great . . .
- I left out:
- Fresh chile de arbol since none of the stores I went to had it
- Ciabatta bread
- Baby arugula
- Roasted sunflower seeds (which we could've added because I found a small package in our pantry after-the-fact)
- Didn't toss the avocados and the greens because I didn't want the avocados to break apart and get mushy
- The carrots had enough flavor from the cumin dressing, so instead of tossing them in the citrus dressing, I tossed the greens with the dressing.