Crunchy winter-vegetable salad
Discover the fresh flavors of seasonal winter vegetables in this delightful crunchy salad bursting with vibrant colors and zesty taste.
Ingredients:
- tablespoons olive oil
- tablespoons unsalted butter, melted
- tablespoon thyme leaves
- garlic clove, finely grated
- cups ½–¾-inch pieces country-style bread
- Kosher salt, freshly ground pepper
- cup olive oil
- tablespoons white wine vinegar
- tablespoon Dijon mustard
- garlic clove, grated
- teaspoons finely chopped fresh tarragon, plus more for serving
- Kosher salt, freshly ground pepper
- head of Treviso or Chioggia radicchio, leaves coarsely torn
- large head fennel, very thinly sliced
- medium golden or red beets, very thinly sliced
- small white turnips, trimmed, very thinly sliced
- cups torn lettuce leaves (such as red oak or Little Gem)
- cup pomegranate seeds
Instructions:
- Preheat the oven to 350°. Combine oil, butter, thyme, and garlic in a small bowl. Spread bread on a large baking sheet with edges and pour the oil mixture over it. Mix well, pressing the oil mixture into the bread; season with salt and pepper.
- Bake, stirring occasionally, until the croutons turn golden brown and crispy, for about 20–22 minutes. Allow them to cool.
- Prepare in advance: Croutons can be prepared up to one day earlier. Keep them airtight at room temperature.
- Mix oil, vinegar, mustard, and garlic in a jar. Stir in 2 tsp. of tarragon; season the dressing with salt and pepper.
- Combine radicchio, fennel, beets, turnips, and lettuce in a large bowl. Drizzle the dressing over the mixture and toss to coat; season with salt and pepper.
- Add the croutons and pomegranate seeds and serve with an extra sprinkle of tarragon on top.
- Prepare in advance: The dressing can be made up to 3 days earlier; cover and refrigerate. Vegetables can be sliced a day in advance; cover and chill.
Summary:
- Calories: 2198 kcal
- Fat: 168 g
- Protein: 34 g
- Carbs: 158 g
- Potassium: 4565 mg
- Magnesium: 291 mg