|I was so excited to photograph and then eat my lunch I forgot to sprinkle on the pumpkin seeds before the shot. I realized only when I starting eating that they were missing. Oops.|
|See? I added the seeds! :)|
(adapted from Metropole)
1 bunch of carrots, peeled and cut in half
2 ripe but firm avocados, peeled and cut in thick slices
4 TBS of cilantro, chopped or torn
3 TBS flat leaf parsley, chopped or torn
3 TBS pumpkin seeds, toasted and salted
1/2 cup feta, crumbled
the juice of 1 lemon
1 tsp sugar
1 tsp Dijon mustard, Maille is my go-to
3-4 TBS olive oil + additional for searing carrots
fresh ground pepper
(*optional: Add 1/4 cup pickled red onions, julienne. I usually fish the onion out when I order this at the restaurant. It is a bit too over powering for me and I don't love the lingering aftertaste. I did not miss it at all in my version)
Cut carrots into 3-4 inch strips. Bring a medium sized saucepan of salted water to a boil. Blanch carrots for about 3-5 minutes depending on their thickness. They should still be firm, not floppy, but you should be able to pierce them with a fork. Remove and place in ice water bath until ready to grill. Warm up grill pan or cast iron skillet over high heat. Toss cooled carrots with a little olive oil until they are coated. Place in warm pan and let them cook, without turning, for a few minutes. Black, charred marks should appear in several places. Then flip and sear on the opposite side. Remove from heat and let cool to room temperature.
Make vinaigrette (this is the biggest difference in my recipe and the linked Metropole version). I just really like my own vinaigrette and it only takes a minute to make so I prefer it. Either way is delish! Squeeze all the juice of the lemon into a small bowl. Whisk in 1 tsp sugar and 1 tsp mustard. Slowly whisk in olive oil, add more to make it less lemony and less to make it more lemony - extra lemony is very good with this salad! Add kosher salt and fresh ground pepper.
Combine avocado, cilantro, parsley, feta, carrots and vinaigrette in a bowl (pinions too, if you are using). Toss gently and place on 4 serving plates. Top with pumpkin seeds. Heavenly and so ridiculously good for you!!