Dan Monick
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
Recipe information
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)
Need to make a substitution?
Preparation
Instructions
Step 1
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.
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.