| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound sourdough bread, cut or torn into bite-size pieces
- 3/4 cup extra-virgin olive oil (divided)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds small mixed-color carrots, halved lengthwise
- 1 tablespoon coriander seeds, crushed
- 2 teaspoons cumin seeds
- 1 orange, cut into wedges
- 1 lemon, halved
- 1/3 cup champagne vinegar
- 1 shallot, minced
- 1 1/2 tablespoons Dijon mustard
- 4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
- 4 cups watercress, thick stems removed
Instructions
- Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
- Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
- In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.
- On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 445 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 605 mg |
Reviews
We love this salad! As a main dish, I like the suggestion of others to add honey or otherwise tone down the acidity of the dressing, but as a side dish, the strong flavors are perfect.
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The carrots were AMAZING, but the dressing was too vinegary and acidic.
Delicious! Used arugula instead of watercress and added a tsp of honey to the dressing.
Love this recipe!!!! I added a tablespoon of honey, substitutes radicchio for watercress, and added tomatoes. Was incredible!!!!!
Absolutely delicious!!
I made these today for Easter tomorrow. I only made the carrot and dressing part. I found baby orange ones in the bunch so I got 2 bunches and slit them in half. After following the recipe and roasting them, they were delicious!! I made the dressing but it’s pretty strong (both vinegary & super mustardy) So tomorrow after I heat up the carrots, I will drizzle the dressing over them slightly.
So delicious!!
Delicious and super easy to make. This would make a very impressive dish to serve or bring to a picnic/family gathering. I couldn’t find the spring carrots but did find multi colored carrots. I just cut them down to mach the size of the bread junks and avocado.