Bitter Greens with Carrots, Turnips, and Oranges

Name: Bitter Greens with Carrots, Turnips, and Oranges
Yield: 4 servings
Ingredients: 1 1/2 cup walnuts; 1 2 tablespoons Champagne vinegar or Riesling vinegar; 1 2 tablespoons fresh lemon juice; 1 1 tablespoon finely chopped shallot; 1 1 tablespoons whole grain mustard; 1 1/3 cup grapeseed oil or olive oil; 1 Kosher salt, freshly ground pepper; 1 1 teaspoons thyme leaves; 1 3 cups watercress, tough stems removed; 1 1/2 head of radicchio, halved lengthwise, core removed, leaves separated; 1 6 baby carrots, scrubbed, thinly sliced into rounds; 1 4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise; 1 2 oranges, peel and white pith removed, sliced into rounds, seeds removed; 1 1/4 cup kumquats, sliced into rounds, seeds removed (optional); 1 Flaky sea salt (for serving)

From the kitchen of Carly

Peppery watercress and radicchio meet sweet orange and tender roasted root vegetables in this bright, nutty salad. Toasted walnuts add crunch while a shallot-mustard vinaigrette ties everything together with subtle acidity and depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup walnuts
12 tablespoons Champagne vinegar or Riesling vinegar
12 tablespoons fresh lemon juice
11 tablespoon finely chopped shallot
11 tablespoons whole grain mustard
11/3 cup grapeseed oil or olive oil
1Kosher salt, freshly ground pepper
11 teaspoons thyme leaves
13 cups watercress, tough stems removed
11/2 head of radicchio, halved lengthwise, core removed, leaves separated
16 baby carrots, scrubbed, thinly sliced into rounds
14 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise
12 oranges, peel and white pith removed, sliced into rounds, seeds removed
11/4 cup kumquats, sliced into rounds, seeds removed (optional)
1Flaky sea salt (for serving)

Instructions

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.
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.
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.