Warm Roasted Carrot and Chicory Salad
Sweet carrots, creamy avocado, and the savory crunch of Gruyère croutons offset the slightly bitter chicory in this hearty salad. Serve as a side dish or a vegetarian main course.
Ingredients
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- Kosher salt to taste
- Ground black pepper to taste
Salad
- 1 pound carrots peeled (if large, halve vertically)
- 3 tablespoons olive oil divided
- Kosher salt to taste
- Ground black pepper to taste
- 3 cups cubed crusty bread
- ⅓ cup grated Gruyère
- 1 head chicory cleaned and torn into 1-inch pieces
- 1 avocado pitted and cut into ¼-inch slices
- ½ cup walnuts toasted
Instructions
Instructions
Dressing
- Whisk oil, lemon juice, crème fraîche, and mustard together until well combined. Season with salt and pepper to taste. Set aside.
Salad
- Heat oven to 400°F. Toss carrots with 1 tablespoon oil and spread in a single layer on a baking sheet. Season with salt and pepper. Roast until crispy and tender, about 25 minutes, tossing halfway through.
- Toss bread with remaining oil and place on a baking sheet. Sprinkle with Gruyère . Bake until golden and crispy, about 10 minutes. Turn off oven. Return carrots to oven, and keep croutons in oven to keep warm.
- Meanwhile, toss chicory with just enough dressing to coat (you might have extra dressing). Top with sliced avocado, warm carrots, walnuts, and croutons. Serve immediately.
Molly Shuster
Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
