Nothing showcases the magic of an ingredient better than serving it prepared two different ways in one dish. The recipe below brings together tender caramelized bits of coriander-roasted carrots with thin, crisp slices of raw carrots for a bewitching salad. Bright green avocado, scallions and fresh herbs provide a dazzling visual contrast to the orange carrots.
Soaking the thinly sliced carrots may seem like an easily omitted extra step, but it’s this cold soak that gives the raw carrots the crisp snap that contrasts so beautifully with the soft texture of their roasted counterparts. You can roast and soak the carrots and make the dressing in advance, but wait to cut the avocado and add the dressing until just before serving to maintain the bright colors and distinct textures.