Warm Roasted Carrot and Chicory Salad | culture: the word on cheese
Roasted carrots and savory Gruyère make this a perfect main-course salad for cold nights.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at culturecheesemag.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Grater
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 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)
- 1 pound carrots (peeled (if large, halve vertically))
- 3 tablespoons olive oil (divided)
- 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)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Carrot Salad
qualitygreens.com
Warm chicken & chicory salad recipe | Good Food
bbcgoodfood.com
Roasted Carrot Salad
tasteofnovascotia.com
French Grated Carrot Salad Recipe
cooking.nytimes.com
Roasted Carrot Salad Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Warm chicory salad
fooby.ch
Spinach and Roasted Carrot Salad | Brighter Day Natural Foods Market
brighterdayfoods.com
Grated Carrot Salad
saveur.com