Name: Bitter Greens with Carrots, Turnips, and Oranges
Yield: Serves 8 servings
Ingredients: 1/2 cup walnuts; 2 tablespoons Champagne vinegar or Riesling vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped shallot; 1 tablespoons whole grain mustard; 1/3 cup grapeseed oil or olive oil; Kosher salt, freshly ground pepper; 1 teaspoons thyme leaves; 3 cups watercress, tough stems removed; 1/2 head of radicchio, halved lengthwise, core removed, leaves separated; 6 baby carrots, scrubbed, thinly sliced into rounds; 4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise; 2 oranges, peel and white pith removed, sliced into rounds, seeds removed; 1/4 cup kumquats, sliced into rounds, seeds removed (optional); Flaky sea salt (for serving)

Image may contain Food Salad Bowl and Plant

Photo by Dan Monick

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Recipe information

Yield
Serves 8 servings

Ingredients

1/2 cup walnuts

2 tablespoons Champagne vinegar or Riesling vinegar

2 tablespoons fresh lemon juice

1 tablespoon finely chopped shallot

1 tablespoons whole grain mustard

1/3 cup grapeseed oil or olive oil

Kosher salt, freshly ground pepper

1 teaspoons thyme leaves

3 cups watercress, tough stems removed

1/2 head of radicchio, halved lengthwise, core removed, leaves separated

6 baby carrots, scrubbed, thinly sliced into rounds

4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise

2 oranges, peel and white pith removed, sliced into rounds, seeds removed

1/4 cup kumquats, sliced into rounds, seeds removed (optional)

Flaky sea salt (for serving)

Preparation

Step 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.
Step 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.
Step 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.

TagsSalad Walnut Nut Watercress Leafy Greens Vegetable Radicchio Chicory Carrot Root Vegetable Turnip Orange Citrus Fruit Kumquat Main Side Lunch Dinner Dairy Free Vegetarian Vegan Gluten Free Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

33 Turnip Recipes for Making the Most of Your Root Vegetables
Turnips shine in salads, sides, and more.
36 Radicchio Recipes That Are Ridiculously Good
Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.
16 Delicious Turnip Recipes
Still roasting your turnips to mush? These recipes will stop that madness.
10 Ways to Cook With Watercress
Spicy like arugula and sturdy like spinach, watercress is a green that can do almost anything. Use it to build the base for a soup, add crunch to a salad, or give anything (anything!) a peppery finish.