Bitter Greens with Carrots, Turnips, and Oranges

Name: Bitter Greens with Carrots, Turnips, and Oranges
Yield: 8 Servings
Ingredients: ½ cup walnuts; 2 tablespoons Champagne vinegar or Riesling vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped shallot; 1 tablespoon whole grain mustard; ⅓ cup grapeseed oil or olive oil; Kosher salt, freshly ground pepper; 1 teaspoon thyme leaves; 3 cups watercress, tough stems removed; ½ 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 ½ inch, scrubbed, very thinly sliced lengthwise; 2 oranges, peel and white pith removed, sliced into rounds, seeds removed; ¼ cup kumquats, sliced into rounds, seeds removed (optional); Flaky sea salt (for serving)

November 17, 2015

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Dan Monick

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

Recipe notes