Name: Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette
Yield: Serves 4
Ingredients: 2 bunches (about 10 ounces total) baby carrots in assorted colors, tops trimmed; 1/4 cup olive oil, plus more as needed; Salt and freshly ground black pepper; 1/4 cup pine nuts; 1 teaspoon cumin seeds; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon freshly squeezed lime juice; 1 ripe avocado; 2 cups mizuna, watercress, ancho cress, or arugula greens

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Roasted and Raw Carrot Salad with Avocado and Toasted Cumin VinaigretteFrankie Frankeny

I love using baby carrots in assorted colors. Thumbelina carrots, which are little and stubby, are great for roasting. I use red, orange, yellow, and white carrots for the ribbons, which make this salad so vibrant. Even just the orange variety next to the green of the avocado and mizuna makes a beautiful and colorful salad. Toasting whole cumin seeds and then grinding them in a mortar and pestle or an electric spice grinder is essential for the great taste of this vinaigrette. If you don't have either way of grinding spices, you can substitute cumin powder. This salad rocks from the contrast between the soft texture and caramelized sweetness of the roasted carrots and their raw and crunchy counterparts.

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