Warm Roasted Carrot and Chicory Salad

Molly Shuster

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.

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Servings 4

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

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.