Crunchy Winter-Vegetable Salad

Name: Crunchy Winter-Vegetable Salad
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 1 tablespoon thyme leaves; ½ garlic clove, finely grated; 4 cups ½–¾-inch pieces country-style bread; Kosher salt, freshly ground pepper; ½ cup olive oil; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; ½ garlic clove, grated; 2 teaspoons finely chopped fresh tarragon, plus more for serving; Kosher salt, freshly ground pepper; 1 head of Treviso or Chioggia radicchio, leaves coarsely torn; 1 large head fennel, very thinly sliced; 2 medium golden or red beets, very thinly sliced; 8 small white turnips, trimmed, very thinly sliced; 8 cups torn lettuce leaves (such as red oak or Little Gem); ½ cup pomegranate seeds

By Chris MoroccoPhotography by Alex Lau

October 20, 2015

Image may contain Dish Food Meal Platter Salad and Plant

Alex Lau

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Recipe information

Yield
8 Servings

Ingredients

Croutons

2 tablespoons olive oil

2 tablespoons unsalted butter, melted

1 tablespoon thyme leaves

½ garlic clove, finely grated

4 cups ½–¾-inch pieces country-style bread

Kosher salt, freshly ground pepper

Dressing and Assembly

½ cup olive oil

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

½ garlic clove, grated

2 teaspoons finely chopped fresh tarragon, plus more for serving

Kosher salt, freshly ground pepper

1 head of Treviso or Chioggia radicchio, leaves coarsely torn

1 large head fennel, very thinly sliced

2 medium golden or red beets, very thinly sliced

8 small white turnips, trimmed, very thinly sliced

8 cups torn lettuce leaves (such as red oak or Little Gem)

½ cup pomegranate seeds

Preparation

Croutons
Step 1
Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.
Step 2
Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.
Step 3
Do Ahead: Croutons can be made up to 1 day ahead. Store airtight at room temperature.
Dressing and Assembly
Step 4
Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.
Step 5
Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper.
Step 6
Toss in croutons and pomegranate seeds and serve topped with more tarragon.
Step 7
Do Ahead: Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Nutrition Per Serving

Calories (kcal) 280 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 10 Carbohydrates (g) 22 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 4 Sodium (mg) 180

TagsSalad Beet Root Vegetable Vegetable Radicchio Chicory Leafy Greens Fennel Turnip Winter Fall Side Starter Vegetarian Healthyish Thanksgiving Dinner Bon Appétit

Recipe information

Ingredients

Croutons

Dressing and Assembly

Preparation

Croutons

Step 1

Step 2

Step 3

Dressing and Assembly

Step 4

Step 5

Step 6

Step 7

Nutrition Per Serving

Recipe notes