Bitter Greens With Carrots Turnips And Oranges Recipes

BITTER GREENS WITH CARROTS, TURNIPS, AND ORANGES

Bitter Greens with Carrots, Turnips, and Oranges image

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

Provided by Jon Shook & Vinny Dotolo, Animal

Categories Bon Appétit Side Healthy Low Fat High Fiber Vegan Vegetarian Vegetable Root Vegetable Kid-Friendly Radicchio Watercress Carrot Turnip Orange Kumquat Lunch Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8 servings

Number Of Ingredients 15

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)

Steps:

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.

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Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool; coarsely chop.
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