"That girl is as nervous as a cat."
Response from hard of hearing Aunt, "Yes, she always looked curious in a hat."- The Eligible Bachelor with Sherlock Holmes
Can you imagine if they were playing telephone? Curious, as in 'What's that?' or funny looking in a hat? Well it was all nonsense and did not help Mr. Holmes solve the case of murder.
I came across a curious recipe recently. I was looking for something to make with a big bunch of organic carrots. These were the fat tipped ones that have great flavor. Jamie Oliver had a recipe for carrot and avocado salad. This is my version.
Carrot and Avocado Salad
serves 4 people
8-10 big fat-tipped heirloom organic carrots
1 tsp. cumin seeds1 tbs. chopped cilantro
2 tbs. olive oil
1 tbs. red wine vinegar
1/2 tsp. sea salt
1 orange, cut in half
1 lime, cut in half
2 ripe avocados
1 cup micro-greens
Wash, peel and cut the carrots in half lengthwise. Cook for 8-10 minutes in boiling salted water until just tender. While the carrots are cooking, prepare the marinade. In a mortar and pestle, grind the cumin seeds with the chopped cilantro, olive oil, vinegar and sea salt.
When the carrots are cooked and still hot, toss them into the marinade. Put them in a single layer in a baking dish big enough for them and the orange and lime halves, cut side down. Bake in a pre-heated 350 degree oven for 20-25 minutes. Let cool to room temperature. Make a dressing with the juice of the cooked orange and lime and a little olive oil. Cut the avocado into bite sized pieces, cut the carrots into big chunks and gently mix with the avocado. Arrange on 4 plates, top with a small handful of the micro-greens and pour over the orange and lime dressing. Finish with a drizzle of really good olive oil.
A curious carrot salad, and very tasty.
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