Justin Chapple’s Roasted Carrot & Avocado Panzanella
Justin Chapple’s Roasted Carrot & Avocado Panzanella lends some lightness and greens to the Thanksgiving table. Serves 8to 10
INGREDIENTS
1 pound sourdough bread, cut or torn into bite-size pieces
¾ cup extra-virgin olive oil, divided use Kosher salt and freshly ground black pepper 1½ 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
1½ tablespoons Dijon mustard
4ripe but firm Hass avocados, pitted, peeled and cut into wedges
4cups watercress, thick stems removed
INSTRUCTIONS
Heat the oven to 400 degrees.
On a large rimmed baking sheet, toss the bread with ¼ cup 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, 2tablespoons 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 25minutes, 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 6tablespoons 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.
— From Justin Chapple’s “Just Cook It! 145Built-to-be-Easy Recipes That Are Totally Delicious”
(Houghton Mifflin Harcourt, $30)