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Bitter Greens with Carrots, Turnips, and Oranges

Name: Bitter Greens with Carrots, Turnips, and Oranges
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)

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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