Carrot Salad

By LRay

The Local Palate, December 2014, page 107.

Ingredients

• Ingredients
• 2 pounds heirloom carrots
• 1 tablespoon cumin
• Salt, to taste
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons butter
• Juice of 2 lemons
• 1 sprig rosemary
• 1/2 cup natural, Greek style yogurt
• Pepper, to taste
• 1 bunch watercress, cleaned
• 1/4 cup hazelnuts, toasted
• 1 Avocado, sliced

Details

Servings 4
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Preheat oven to 425 degrees and clean carrots.

Dust with cumin and salt and drizzle with olive oil.

Roast in oven until just soft, about 15-30 minutes until tender, depending on size of carrots.

While roasting, whisk together ½ the lemon juice, 1 tablespoon olive oil, and rosemary

Remove carrots from oven, place in a shallow bowl, and marinate in lemon juice, olive oil, and rosemary.

Use additional salt and pepper and remaining olive oil and lemon juice to season yogurt.

Serve carrots over a bed of watercress with toasted hazelnuts crumbled on top. Garnish with dollops of seasoned yogurt and slices of avocado.