It's good to be back in the kitchen. Ten days is the longest I've gone without cooking a meal. Not that I'm complaining about the food we had while we were away. It was some of the best seafood I've ever consumed (we ate ALL the poke and sushi we could get our hands on) and we drank enough Mai tais to keep a steady buzz going for the majority of the trip. But I missed holding a knife. I missed peeling and chopping and sautéing.
As soon as we got back, I was immediately thrust back into work. It wasn't until yesterday that I had some free time to prepare recipes I've been developing over the last few weeks (some of which were inspired by our travels).
While I know a chunk of the country has gotten slammed with snow, it's been unseasonably warm here in Boston. For those who don't remember, this is exactly what happened last year. Warmth and sunshine and blue skies for all of December. We all said, "Where's this snow everyone's been saying we'd get nailed with?" and we laughed and thought we were having the mildest winter ever. And then February came. And the snow never ended. And we cried.
Oh gosh, why did I even bring that up? Let's try to enjoy the good weather we're having and spend as much time we can outside. Let's eat citrus salad and drink bottles of crisp white wine. Cold, dark days are ahead of us... so let's just soak this all in.
Clementine, Avocado and Crispy Carrot Salad
2 clementine, peeled
1 large carrot, washed well
1 avocado, pit removed and flesh sliced lengthwise
5-6 parsley leaves
1. Using a sharp knife, carefully cut the clementine into 1/4 inch slices.
2. Using a mandoline, slice the carrot to create very thin rounds. Then, heat a small skillet with 1 tablespoon of olive oil and set over high heat. Working in batches, add the sliced carrot in batches and cook for 2-3 minutes, flip and cook for another 1-2 minutes or until it gets crispy, but not burnt (a little darkness around the edges is fine). Transfer chips to a plate lined with paper towels.
3. Transfer the sliced clementine to the plate. Top with avocado, carrot chips, and fresh parsley. Season with coarse sea salt and freshly ground black pepper.