Bitter Greens with Carrots, Turnips, and Oranges
A vibrant winter salad combining crisp bitter greens, sweet citrus, and crunchy root vegetables, all tossed in a tangy champagne vinaigrette with toasted walnuts.
6 servings
20 min
Ingredients
- •½ cup walnuts
- •2 tablespoons Champagne vinegar or Riesling vinegar
- •2 tablespoons fresh lemon juice
- •1 tablespoon finely chopped shallot
- •1 tablespoons whole grain mustard
- •⅓ cup grapeseed oil or olive oil
- •to taste Kosher salt, freshly ground pepper
- •1 teaspoons thyme leaves
- •3 cups watercress, tough stems removed
- •½ head radicchio
- •6 whole baby carrots
- •4 whole baby turnips
- •2 whole oranges
- •¼ cup kumquats
- •to taste flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8-10 minutes. Let cool; coarsely chop.
10 min
- 2.
Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
5 min
- 3.
Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.
5 min
