What’s more California than avocados on Thanksgiving? This salad, which calls for four cups of crisp, fresh watercress and is dressed with a homemade Champagne vinaigrette that all of your guests will be asking about.
The recipe is featured in Justin Chapple’s new cookbook, “Just Cook It! 145 Built-to-Be-Easy Recipes That Are Totally Delicious” (Houghton Mifflin Harcourt; $30). And it’s not only super easy to make, it’s a natural for any party — colorful, flavorful and huge. It serves up to 10 people — or five people who will want seconds.
Justin Chapple’s Roasted Carrot & Avocado Panzanella
Serves 8 to 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
4 ripe but firm Hass avocados, pitted, peeled and cut into wedges
4 cups 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, 2 tablespoons 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.
— From Justin Chapple’s “Just Cook It! 145 Built-to-be-Easy Recipes That Are Totally Delicious” (Houghton Mifflin Harcourt; $30)
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