75 minutes
A vibrant and flavorful salad with roasted carrots, creamy avocado, and crunchy sourdough bread tossed in a zesty vinaigrette.
Sourdough Bread, cut into bite-size pieces
0 lb
Extra Virgin Olive Oil, divided
cups
to taste
Black Pepper, freshly ground
to taste
Mixed-Color Carrots, halved lengthwise
0 lb
Coriander Seeds, crushed
tablespoons
Cumin Seeds
teaspoons
Orange, cut into wedges
each
Lemon, halved
each
cups
Shallots, minced
each
tablespoons
Hass Avocados, cut into wedges
each
Watercress, stems removed
cups
1. Toast the Bread
Preheat your oven to 400°F. Toss the sourdough bread pieces with ¼ cup of olive oil, a generous pinch of salt, and freshly ground black pepper. Spread the seasoned bread onto a rimmed baking sheet and bake for about 12 minutes, until golden and almost crisp.
2. Roast the Carrots and Citrus
In a bowl, toss the halved carrots with 2 tablespoons of olive oil, crushed coriander seeds, cumin seeds, and a sprinkle of salt and pepper. Add the orange wedges and lemon halves to the mix. Spread the mixture across two rimmed baking sheets and roast in the oven for 20 to 25 minutes, until the carrots are tender and slightly caramelized. Discard the citrus after roasting.
3. Prepare the Vinaigrette
Whisk together the champagne vinegar, minced shallot, Dijon mustard, and 6 tablespoons of olive oil in a small bowl. Season the vinaigrette with salt and pepper to taste.
4. Assemble the Salad
In a large serving platter or bowl, combine the toasted bread, roasted carrots, avocado wedges, and watercress. Drizzle the vinaigrette over the salad, gently tossing to ensure every ingredient is coated. Serve the salad at room temperature.
Use a rustic, hearty bread like a sourdough or ciabatta. Day-old bread is ideal for texture. Cut it into evenly sized cubes so that it crisps uniformly. Toast the cubes in a single layer with a drizzle of olive oil until golden brown. For added flavor, you can rub a cut garlic clove over the bread cubes post-toasting.
Use ripe but firm avocados to ensure they hold their shape in the salad. Slice or dice them just before adding them to the dish to prevent browning. Tossing them gently with a bit of lime or lemon juice can also help maintain their vibrant color.
Make a simple vinaigrette with high-quality olive oil, red wine or sherry vinegar, Dijon mustard, minced shallots, and a touch of honey. Ensure you balance the acidity and sweetness. This will macerate with the bread and not overpower delicate elements like avocado. Season the vinaigrette well as the bread will absorb quite a bit of flavor.
Allow the toasted bread to soak up some of the dressing, but not too long as it can become soggy. Add crunchy elements like cucumbers or nuts at the last minute to retain their texture.
Go for multi-colored carrots if possible for visual appeal and slight flavor variances. Cut them into even, diagonal slices to promote even cooking and a pleasing presentation. Roast them at a high temperature, around 425°F (220°C), to achieve caramelization without drying them out. Ensure they are seasoned well with salt, pepper, and optionally, a sprinkle of cumin for a warm spice note.
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